Some start the day with them, with a cup of hot coffee, some snacks for a snack, for brunch, also come in handy, but for an early dinner, with yogurt more sun ego a good choice.
Although, when the croissant is tasty, crunchy and when it is made of dough that is folded in a thousand like fleece paper in thin pieces, it can be eaten all day long. At least we who love good dough!
And this croissant dough is exceptional! It grows beautifully and roundly, it is hollow, soft and transparent like Swiss cheese, so you can make top-quality croissants from it.
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You will not regret it if you decide to follow this recipe.
Elem, from the ingredients you need:
# 1 kg flour type 400
# ½ l mleka
# 3 haha
# 1 cube of fresh yeast
# five tablespoons of oil
# 250 g butter or margarine
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For the salty filling, on this occasion I used feta cheese, ham powder, pickles and pickled peppers – all finely chopped and mixed.
The filling versions can be different, depending on your taste and choice. Cheese alone is quite enough and a great choice.
As croissants can also be made sweet, it is up to you to choose the filling you like. It is important that it is not uncommon for it not to fall out of the croissant during baking.
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Chocolate cream is always a good idea, thick vanilla pudding is even better, cooked apple puree with cinnamon is a great choice, as well as various jams of your choice.
If you want chocolate filling, we recommend that you use dark or milk chocolate that you will cut into cubes.
Determine the amount of filling yourself, again according to your taste.
And you can make empty croissants.
Experimenting in the kitchen is always a good (and desirable) idea!
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Your wish is a commandment!
Let’s go to work!
Soak the yeast in 100 ml of warm, warm milk, to which you have added a teaspoon of sugar and salt. Leave on warm for 15 minutes for the yeast to work and sour.
In a medium-sized vanilla, as in the picture, pour flour into which you will pour sour yeast, add two eggs and one yolk, to taste (or five tablespoons of sugar if you make sweet croissants), I recommend one teaspoon because the filling is salty.
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Knead the dough and work well until it becomes perfectly smooth. Leave it on warm, covered with a cloth, until it rises. About half an hour.
Roll out the risen dough on the work surface into a roll (strudel). From the entire amount of dough, cut seven (7) noodles and develop each into a circle.
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Coat each developed noodle of dough with butter (margarine) softened at room temperature. Arrange the dough on top of each other. Do not coat the last, upper developed noodle of the dough with butter.
Make sure that the dough noodles you develop are the same size.
When you have stacked all seven noodles on top of each other, carefully roll out the dough into as large a circle as possible. Then, fold the edges of the dough towards the middle, so that you get a square shape, turn the dough, and again roll it out well with a rolling pin in a circular shape.
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When the dough is well developed so that it is half a centimeter thick, cut it into 24 equal parts.
On each cut triangle of dough put the filling on the widest part of the triangle. Bend the croissants from the widest to the narrowest part, so that you get fine muffins / croissants.
Arrange the bent croissants in a tray and leave them to stand for an hour in a warm place. Then coat them with a fork by hand with beaten egg whites.
If you are making sweet croissants, add a teaspoon of sugar to the beaten egg whites.
If you make salty croissants, you can sprinkle the croissants with sesame, cumin or coarse salt over the egg white coating.
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Bake them in a preheated oven at 200 ° C for ten minutes.
Make sure that the croissants do not darken too much when baking. Baked croissants should be the color of honey.
Source: Sito&Rešeto by www.sitoireseto.com.
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