Preparation of the croissant dough in Croissants and Viennoiserie with A. Bachour

[Sussan Estela Olaya]

Hi Mary.

Smaller KitchenAid mixers, such as the 4.3 and 4.8-liter models, can handle doughs made with up to 0.8 and 0.9 kilograms of flour, respectively. Since croissant dough is enriched and denser, it’s advisable not to exceed these capacities to avoid overloading the motor. A full croissant dough recipe results in 2.668 kg of dough; reducing it by half yields approximately 1.334 kg, which is still above the optimal capacity for a small KitchenAid mixer. Therefore, it would be best to prepare the dough in two smaller batches to ensure proper performance and extend the lifespan of your mixer.

If you plan to work regularly with larger or denser doughs, you might consider investing in a mixer with greater capacity and power, such as the 6.9-liter models, which can handle up to 2.2 kg of flour.

Always refer to the manual of your specific model for the manufacturer’s capacity guidelines and recommendations.

I hope this information is helpful.

Best regards.

[bergadano1966]

Thank yoiu. Is it okay if I make it with 1/3 of the ingredients instead? I’ve just bought my KitchenAid and I won’t be buying a new one for few years.

[Sussan Estela Olaya]

Hi Mary.

As a suggestion for these recipes, it’s ideal to either halve or quarter the recipe. This not only reduces the amount of ingredients but also the dimensions of the dough and the butter for laminating. It would be quite cumbersome to calculate the measurements for 1/3 of the recipe.

We encourage you to prepare 1/4 of the recipe.

The new measurements for 1/4 of the recipe for the dough and butter for laminating are:

The dough should be rolled out to 25 x 15 cm.

The butter should be rolled out to 15 x 15 cm.

We hope this information is helpful!

[bergadano1966]

Thank you. I will try.

[Sussan Estela Olaya]

Hi Mary!

Great! If you have any other questions or inquiries about the courses or platform, we’re here for you and happy to help.

Best regards!

[רות בביוף]

If it’s too small for me,and I want to make half of the recipe, then what will be the sizes?

And I want to use it just for regular croissants, so do I have do decrease the amount of the ingredients?

Thanks 😊

• Esta respuesta fue modificada hace 15 horas, 22 minutos por  רות בביוף.

[Sussan Estela Olaya]

Hi רות בביוף

If you want to make half the recipe, the measurements for rolling out the dough and butter for laminating would be:

Half recipe:

Dough: 35.5 x 21 cm

Butter: 21 x 21 cm

If you prepare half the recipe, you’ll have approximately 995 grams of dough. From that amount, you’ll need 675 grams for laminating.

There will always be some extra dough since this recipe is designed for making bicolor dough and other variations.

Best regards.