Rainbow Croissants |

When I first saw the Rainbow Croissants at the bakery I thought they were fantastic. I mean, how many people get to eat these gorgeous little beasts? That alone made it worth it to make them at home.

“Don’t tell me there is no such thing as a rainbow croissant!” You might say. Well, the existence of a rainbow croissant is a matter of some conjecture. In a recent episode of the Food Network’s  show, “America’s Test Kitchen,” a couple of the show’s hosts use a chemical process to turn a plain croissant into a rainbow-colored version. After going to a bakery in New Jersey, they get a rainbow croissant. It’s a pretty tasty croissant, one would say, but a croissant is a croissant.

It was bound to happen eventually. The day has come when the homogeneous world of the past was shattered by the arrival of the most diverse group of people ever seen. They walk among us, blending with us, taking up space, but they are not us. They are Not Us. They are the Other. A wave of fear, of uncertainty, of missing the place where we belong. A sense of loss, of confusion, of not knowing who we are anymore. A feeling of being lost. And so we can only wait, can only keep our distance, as they take over the streets, the malls, the concert halls, the markets, the streets.

Recipe for 10 serves of Rainbow Croissants

Enjoy 🙂

• ⅔ cup

   milk in its entirety (170 mL)

• ⅔ cup

   aqueous (170 mL)

• 5 cups

   more unbleached all-purpose flour for dusting (600 g)

• ¼ cup

   sugar granules (45 g)

• 1 tablespoon of oil of oil

   salt (kosher)

• 1 tablespoon

   dry yeast in a pinch

• 3 teaspoons of oil

   softened, unsalted European-style butter, cubed

• 5 various hues of food coloring
• 1 ¼ cups

   cold, unsalted European-style butter cut into an 8X6-in (2015-cm) rectangle (275 g)

• 1 big beaten egg

1. Combine the milk and water in a large mixing basin.
2. Add the flour, sugar, salt, yeast, and cubed butter on top of the liquid.
3. Don’t overmix; simply mix until the dough comes together.
4. 14 of the dough should be set aside, and the remainder should be transferred to a lightly floured surface. Knead the dough until all of the flour is incorporated. Form into a ball, put in a large mixing basin, cover with plastic wrap, and let aside for 2 hours at room temperature.
5. Divide the remaining dough quarter into 5 equal pieces. To each one, add a few drops of various colored food coloring.
6. Work each color into the dough while wearing food-safe gloves to avoid staining your skin.
7. Form the colored dough into balls, put them on a dish, and wrap them in plastic. Allow 2 hours for resting at room temperature.
8. Place the big piece of resting dough on a baking sheet lined with parchment paper. Shape into an 8-11-inch (2027-centimeter) rectangle, wrap in plastic wrap, and refrigerate overnight.
9. Place the colored dough on a baking sheet lined with parchment paper. Form into 23-inch (50.7-centimeter) rectangles, wrap in plastic wrap, and refrigerate overnight.
10. Place the plain rested dough on a lightly floured, clean board. Roll the dough into a 168-inch (40-20-centimeter) rectangle. To straighten the edges, use a knife.
11. In the middle of the dough rectangle, place the butter rectangle. To cover the butter, fold the top and bottom of the dough over, pinching the center seam and sides to close.
12. Roll out to a big rectangle of approximately 818 inches (2045 cm) after rotating 90 degrees. Make the edges as flat as possible.
13. Fold the top and bottom sides of the dough together in the middle. Fold again, then freeze for another 30 minutes.
14. Roll the dough out to a big rectangle, approximately 248 inches (6020 cm) in length. Remove any extra flour with a brush. Fold the dough in thirds, brush it again, and freeze for 30 minutes more.
15. Cut the cooled colored doughs lengthwise in half. Roll into 10-inch-long (25-centimeter) ropes.
16. Brush the ropes with water and arrange them in a rainbow sequence or whatever you want. Put your hands together. Roll out into a rectangle about the same size as the basic dough, lightly dusted with flour.
17. Wet the plain dough sheet and place it on top of the colorful dough sheet.
18. Roll out into a big rectangle measuring 1321 inches (3353 cm) by 14 inches (6 mm) thick.
19. Cut the dough into 10 triangles, each with a 4 inch (10 cm) broad base.
20. Starting with the broad end, carefully roll up the dough triangles, colored side down.
21. Place the croissants seam-side down on a parchment-lined baking pan. Cover with plastic wrap and set aside to proof for 2 hours at room temperature.
22. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
23. Brush the egg wash on the croissants.
24. Preheat oven to 350°F and bake for 20-25 minutes, or until golden brown. Allow to cool completely on a wire rack.
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YouTube channel “Tasty” is to be credited with this video.

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