This is the perfect idea for a sweet snack that you grab and eat even on the run – a particularly valuable solution with young children. Monastery croissants They are one of my top recipes, they taste special, and they are made very simply. Try.
Cake:
- 500 g of wheat flour,
- 360 ml of milk,
- 50 g of butter,
- 50 g cukru,
- 1 tablespoon of active yeast,
- 2 teaspoons of salt,
- 100 g half -haired chocolate 60%.
Butter layer:
- 350 g of butter,
- 2 tablespoons of wheat flour.
Additionally:
- 1 egg for spreading,
- 2 tablespoons of milk to spread.
Prepare the cake.
Divide the butter into smaller cubes and place them in a mixer bowl together with flour, sugar, salt and yeast. Mix everything with a yeast dough hook at medium speed, and then gradually add milk.
Make the mass for about 5 minutes with a mixer or manually. If it becomes too sticky, add a tablespoon of flour. After making the dough should be still soft and slowly bounce after hitting your finger.
Form a ball from the dough and place on a baking tray. Gently flatten it and cover it with aluminum or food foil. Put the whole in the fridge for 30 minutes.
Remove the mass and roll out into a thin rectangle 3 mm thick. Put the whole again in the fridge or cut them into two pieces before.
Prepare a butter layer.
In a mixer bowl, shake the butter with flour until you get a smooth and homogeneous mass. Cool it in the fridge for a few minutes.
Fold the croissants.
Take the dough out of the fridge and roll it out into a large 25×50 cm rectangle. In the middle, spread a thinly layer of butter to a 15×25 cm rectangle. Fold the edges of the dough inward, covering the butter. Well clicks the edges.
Roll out the mass into a large rectangle and fold them into three parts, in a similar way as a letter.
Turn the dough so that the shorter side is directed to you. Roll out the dough again and fold. Wrap them with cling film and put in the fridge for 30 minutes. After this time, roll them out and fold them again.
Put the dough wrapped in cling film in the fridge for at least 4 hours. Then roll them out into a 20×50 cm rectangle. With a sharp knife, cut them horizontally into 4 stripes, and then each of them for triangles.
Grate the chocolate on a small grater.
Take each of the triangles, slightly stretch it in your fingers and place a little bare chocolate at the triangle base. Roll it into a roll, and then gently wrap the edges, forming a crescent. Put the ready croissants on a baking tray lined with silicone paper. Cover them loosely with cling film and set aside for 60 minutes. After this time, put them in the fridge and cool from 1 to 12 hours.
The egg beaten with milk to spread. Gently smear the top of the croissants with the mixture.
Insert monastery croissants in the oven set to 200 degrees Celsius and bake for about 20 minutes. Turn the baking sheet in the middle of baking.
Remove and cool for a few minutes before serving.
Source: NowowoPuje.pl
