You DO knead a croissant dough. Before you begin a lamination process, you make a slightly enriched dough which needs structure so that it can take the amount of stretching and rolling that is required. Depending on what ingredients are in your dough (some call for butter, most call for sugar, I've seen some with eggs), you should knead anywhere from 3 - 10 minutes. The dough I make for my croissant usually takes about 7 minutes to come together on low speed with a dough hook. You just want something supple and smooth.
Wouldn't it be easier to encase the butter in the dough? Anyway, the ship has sailed- bread dough croissants are recognized in the English language and, like shortening and icon, we'll probably never get the word back.
You don't knead the dough. You encase a slab of butter in yeast dough, then roll, turn , rest in refrigerator and keep repeating the process several times. If a recipe has you kneading, it's not a croissant.
"If a recipe has you kneading, it's not a croissant" I saw this comment and signed up just so I could ask - where on gods green earth did you get this information ? Croissants dough is definitely kneaded
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I saw this comment and signed up just so I could ask - where on gods green earth did you get this information ? Croissants dough is definitely kneaded
https://food52.com/blog/8309-homemade-croissants
https://food52.com/blog/12855-the-best-pastry-of-all-how-to-make-chocolate-almond-croissants
Hope those help!