Mix all ingredients in dough mixer.

After it completely mixed give some rest for 10 to 15 minutes

Cut 3 kg dough and put it into sheeter. Roll it first time then add 600 gm of unsalted butter and 600 gm of corman butter then roll it again

Crossant have one single foled on rolling then one double rolling or you can say book folding.

After final folding give rest in walking or deep freezer.

Take out crossant dough from freezer then roll it into sheeter then cut it as per size you need for crossant.

After cutting crossant put it into proofer for some time then bake it for 18 minutes on 195 degree temperature.