The famous croissants that come from France, are prepared in different varieties, salty, empty and sweet, crispy and crunchy and irresistible! Filled with cheese and ham, chocolate, vanilla cream, and various fruit additions… but all are fantastic! The greatest skill is in the dough, and it is not easy to make, but it is worth making! So you will have them for every day with breakfast, with a cup of coffee or tea. An excellent pastry that pleases everyone in the morning. And every bite is memorable. I hope you will try this recipe and be satisfied and write your comment and impressions in this section. Follow the recipe.
Ingredients: medium, total time: 105 min. 6 servings
Dough:
45 g of fresh yeast
300 ml warm milk
150 ml warm water
45 ml of oil
910 g flour type 400
1 and 1/2 teaspoon of salt
1 and 1/2 teaspoon of sugar
300 g of butter
Coating:
50 ml of milk + 1 egg
oil for coating croissants
Preparation:
Put the yeast, warm milk, warm water, oil, and sugar in a deep bowl, stir to dissolve the yeast. Wait about 10 minutes.
When the yeast has melted, slowly add flour and salt. Knead the dough well, cover it with a cloth, or put it in a bag.
Let the dough rise for 30–40 minutes.
Knead the dough and divide it into 11 balls.
Roll the ball into a circle with a rolling pin and grate the butter (let it be cold, it is easier to grate).
Grate butter on each stretched ball, except for the last one.
Place the dough in the middle of the already floured work surface and roll it into a large circle with a rolling pin.
Cut the circle of dough into 4 parts. Cut the quarters into the size of how many croissants you want.
Make a small cut in the middle and roll to make a croissant.
Repeat the process until you have finished all the dough.
Leave the prepared croissants to rest for 15 minutes.
Turn on the oven at 220 °C fan and wait for it to heat up.
While waiting, brush the croissants first with oil and then with the milk and egg mixture. Bake them for about 20–25 minutes, depending on the oven.
Croissants prepared in this way can be filled with jam or vanilla cream if you have some in reserve, or you can eat them as they are.
If you want to make savory and stuffed ones, get Prague ham and some melted Trappist, Edam or Emmanteler cheese, you can also sprinkle with a little sesame seeds. Buon appetito!
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