Although preparing breakfast croissants requires some time and patience, the effect is really worth all the effort. Golden, soft inside and smelling of butter, croissants are a perfect way to have a unique breakfast – one that will please you from the first bite. The snack will also be a great gift for a loved one, e.g. on a birthday.
Just bake the croissants the night before – they will still be delicious in the morning. Serve them both sweet – with jam, powdered sugar and fruit, as well as salty – with peanut butter or slices of cheese and ham. But don’t forget about coffee, because it goes perfectly with croissants served alone.
Ingredients:
- 14 g of dry yeast,
- 70 ml of lukewarm water (about 35°C),
- 550 g wheat flour (type 650),
- 50 g sugar,
- 250 ml of lukewarm milk (about 35°C),
- 10 g soli,
- 250 g of slightly cooled butter,
- egg.
How to do it:
1) Combine the yeast with water and set aside for a few minutes.
2) Mix (initially with a spoon, then with a mixer with a hook attachment) the yeast leaven with flour, sugar, milk and salt in a large bowl. Mix until you obtain a smooth, elastic dough. Don’t knead too long.
3) Form the dough into a ball and place it in a lightly greased bowl. Set aside for an hour, covered with a cloth (at room temperature), then transfer to the refrigerator for half an hour.
4) Roll out the risen dough on a floured board into a rectangle measuring approximately 25 x 35 cm. Leave for a few minutes.
5) Form the butter into a smaller rectangle with similar proportions to the dough rectangle. Close the butter flap in the dough like an envelope, sealing the edges tightly.
6) Roll out the dough into a rectangle 3 times longer than the original one. Fold it in thirds, just like an official letter is folded. Place on a floured board and put in the fridge for 10 minutes.
7) Repeat all steps twice – roll out the rectangle three times longer and fold it like a letter. Cool. The third time, put the dough in the fridge for a few hours.
8) Roll out the chilled dough into a thin rectangle measuring approximately 30 x 75 cm. Cut the dough in half lengthwise. Cut each rectangle crosswise into 7-8 triangles. Roll them up, starting from the base of the triangles. Form slightly crescent-shaped croissants.
9) Line the oven tray with baking paper (if all the croissants do not fit, bake them in two batches – place the second batch of prepared croissants in the fridge while the first batch is baking). Grease the paper with butter. Place the croissants on the baking tray – arrange them a few centimeters apart, so that the tops of the triangles are underneath. Set aside for 2 hours to continue rising.
10) Brush the tops of the croissants with beaten egg. Place on the middle level of the oven preheated to 220°C. Immediately lower the temperature to 200°C. Bake the croissants for 15-20 minutes – until golden. Cool on a rack.
Source: Terazgotuje.pl
