Description

Croissants with cherries
Starting to knead yeast dough, and I really didn't plan sweet pastries, but tomorrow is another day!!!

Ingredients

  • Serum

    500 g

  • Yeast

    3 tsp

  • Sugar

    5 Tbsp

  • Salt

    1 tsp

  • Flour

    5 cup

  • Butter

    200 g

  • Cherry

    200 g

  • Vegetable oil

    2 Tbsp

Cooking

step-0
Well, thought I, as always, to bake bread! So, from the home of cheese left a decent amount of serum, which was a pity to throw it away. So I decided it knead the dough. More to warm the serum, add 2 tsp sugar, stir and dissolve yeast in it, waiting, is formed when a cap of foam. Sift flour in a deep bowl (I'm in a 5 l pot did), add salt, pour our yeast mixture and vegetable oil. (Since I had planned bread, then added the sunflower oil). Knead dont stick to hands dough. It was late, so the dough I was removed in the refrigerator, where it began to work as though you were standing on the stove. I do not remember how many times I've obmanula night with almost closed eyes. In a word, by morning, the dough looked just great, now I'll always be the night to put!
step-1
Well, and here begins the most interesting: remembering that on our website once ran across puff pastry, I decided to do. But, alas, apparently skill work is still small, did not work. Softened butter, and rubbed it with the remaining sugar, tried to spread and fold the dough over the rules, did not. I had to knead the dough again and leave to rise again (now there was oil). Flaky test failed, but croissant, I think, quite good from just yeast, as shown by the result, I was not wrong.
step-2
The dough was divided in half. One half was rolled into a round pellet, which went to the second half, tells the following recipe), cut the diameter to get the triangles. At the widest part put 2 cherries and a tea spoon of sugar and turning, moving to the thin part. put on a baking sheet lined with foil, give a time for 30 minutes, grease with egg yolk and bake it in the oven to bake at 200*C for about 35 -40 minutes. In the baking process drip the juice from the cherries, but the taste is not affected. We put on a wide plate, cover with a towel and allow to cool. You can eat! Bon appetit!
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