Shortcrust and yeast croissants for New Year’s Eve. Bake more right away, because guests take it away

Shortcrust and yeast croissants are perfect for Christmas and New Year’s Eve menus. They are soft, buttery and slightly browned, and at the same time retain some tenderness. That’s why they’re so hard to resist. After baking, they smell beautifully of butter, and the filling filling melting inside (marmalade, chocolate, poppy seeds) gives them a festive character. On the Christmas Eve or Christmas table they look elegant and are perfect for coffee or tea. It’s also excellent New Year’s Eve snack – they quickly disappear from the plate and are convenient to eat.

Ingredients:

• kilogram of wheat flour,
• 500 g of butter at room temperature,
• 80 g of fresh yeast,
• a teaspoon of baking powder,
• 4 eggs,
• 100 ml of lukewarm milk,
• 100 ml sour cream,
• 80 g sugar,
• teaspoon of salt.

Additionally:

• powdered sugar for sprinkling,
• favorite jam.

How to do it:

1. Dissolve the yeast in lukewarm milk with 1 tablespoon of sugar and 2 tablespoons of flour. Set aside in a warm place for about 15 minutes until the solution begins to work and increases in volume.

2. Mix the butter with the rest of the flour. Add the prepared mixture, eggs, cream, baking powder and salt. Knead an elastic, quite thick dough. Cover with a cloth and leave for about 30-40 minutes to rise.

3. Divide the risen dough into several parts and then roll each part into a round cake. Cut it into triangles. Place a portion of filling on the base of each triangle – e.g. hard marmalade, plum jam or raspberry jam.

4. Roll up the croissants, starting from the wide edge towards the top. Place the croissants on a baking tray lined with baking paper, leaving space between them.

5. Set them aside for 10-15 minutes to rise slightly. Bake in an oven preheated to 160°C for 20-30 minutes until golden.

6. After cooling, you can sprinkle them with powdered sugar.

Source: Terazgotuje.pl