Croissants

Preparation

1. STEP 1 OF 2

   The ingredients are for 12 croissants

2. STEP 2 OF 2

   Measure the ingredients and bring them to room temperature; sift the flour into a large bowl; slightly warm the milk in a saucepan over low heat; crumble the yeast into the warm milk; add a little flour to make the dough thicker; sprinkle the mixture with a pinch of sugar; cover the mixture with a cloth and let it rest for 30 minutes; mix the remaining sugar and salt into the flour: make a well in the center; break the eggs into the well; cut 50 g of butter into small pieces and scatter over the flour; pour the contents of the saucepan onto the dough; work all the ingredients together; cover the dough and let it rise for 2 to 3 hours; when the dough has doubled in volume, knead it completely again; roll out the dough and form a square; shape the butter into a cube and dust it with flour; place the butter cube in the center of the dough; fold the corners of the dough over the butter; roll out the dough block and precisely form a rectangle; fold the dough into thirds; roll out the dough again and fold it again, repeating the entire process; cover the dough with a cloth and let it rise for 15 minutes; roll out the dough into a rectangle measuring 50 x 30 cm; cut it into strips; using a ruler and a pastry cutter, cut it into triangles; roll the triangles starting from the base and curve them; place the obtained croissants on a greased and floured baking sheet; bake them in a preheated oven (200 degrees gas 6) for 20 minutes until golden brown

Suggestions

• Bowl

• Baking Sheet

• Brush

General Information

Analysis

Macronutrients (100 gr)