We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Hello everyone, these croissants for breakfast were a real challenge for me, in the past I tried various sweet doughs to make croissants, Pangocciole and briochine but with disappointing results, so, with the tail between my legs, I had put a little 'aside this kind of recipes devoting myself to something else. In recent months, however, I have experimented with many salty leavened doughs which, unlike the sweet ones, have given me great satisfaction, so, confident of the acquired practicality, I decided to try again to make croissants, I followed the technique called "sfogliette "and after a varied study among the various recipes proposed on the net, I threw myself to prepare the croissants crossing my fingers. this time it went really well, I got some croissants, soft and sweet at the right point and I feel like saying that I made peace with the sweet leavened products and, with the confidence gained, I will start making all the sweet brioche recipes again in which I failed in the years ago, then I'll let you know how it goes;) So I wish you a sweet Monday and if you want to prepare the croissants for breakfast like the ones in the bar now you have the right recipe, kisses to those who pass by here
Put the crumbled brewer's yeast, 1 tablespoon of flour and a tablespoon of sugar in a bowl
Add the milk just warm, mix all the ingredients, cover the bowl with a little cling film and leave to rest for 30 minutes
In a large bowl put the flour, the remaining sugar, the grated lemon peel, the vanilla essence, make a hole in the center and put the leaven.
Start kneading to absorb the flour then add the eggs
When the eggs have been completely absorbed by the dough, add the salt and oil
Transfer the dough to a pastry board and knead for a long time until the dough is nice and smooth.
Put the croissant dough in a bowl, make a cross in the center, cover with plastic wrap and let rise for 2 hours or until doubled
Divide the dough into eight balls of the same weight.
With the help of a rolling pin, roll out 8 sheets
Place the first sheet on a surface and brush it with soft butter, sprinkle a little sugar and overlap the second sheet
Again, brush with the butter, then some sugar and yet another pastry
Continue like this until all of them are overlapped, on the eighth sheet, the last, neither butter nor sugar should be put.
With a rolling pin, roll out the dough until you get a sheet of about half a cm. thick.
Cut the dough into wedges, put the filling on the base of the triangle, I put the orange marmalade and roll it up to form the croissants.
Place the croissants obtained on a baking sheet covered with parchment paper, cover with a cloth and let it rise for another hour, they must rise until doubled.
Brush the croissants with the beaten egg mixed with a spoonful of water. Sprinkle with granulated sugar.
Cook at 180 degrees for 18/20 minutes
Allow the croissants to cool and serve