Croissant Recipe With Instant Yeast. My preference in this recipe is 14 grams of active dry yeast however if you only have instant feel free to use it but I would take the quantity down to 10 grams of instant yeast. Then let dough rest for 5 minutes.
In theory active dry yeast needs to be bloomed in water before using whereas instant. Dissolve yeast in water and milk mixture add sugar salt and all flour. Combine dry ingredients in a spiral mixer and blend for 1 minute on your mixers first speed then add remain ingredients and continue to mix for 7 minutes on your mixers first speed speed and then for 1 minute on your mixers second speed or until dough is about 85 percent developed.
No need to develop gluten.
In theory active dry yeast needs to be bloomed in water before using whereas instant. Combine dry ingredients in a spiral mixer and blend for 1 minute on your mixers first speed then add remain ingredients and continue to mix for 7 minutes on your mixers first speed speed and then for 1 minute on your mixers second speed or until dough is about 85 percent developed. My preference in this recipe is 14 grams of active dry yeast however if you only have instant feel free to use it but I would take the quantity down to 10 grams of instant yeast. No need to develop gluten.