Description
Croissants - butter buns. Many people think that of them - only French pastries made with puff pastry, but actually happened croissants are from Austria. Many countries have their own versions of these universal rolls in the form of a month, which differ in the dough, filling and the name. In my recipe I will introduce you to a croissant without filling, yeast puff pastry that can be served with jam, marmalade, cheese, bacon and soup.
Ingredients
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Milk
6 Tbsp
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Yeast
5 g
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Flour
160 g
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Salt
0.5 tsp
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Brown sugar
1 Tbsp
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Butter
130 g
Cooking
Sift the flour into a large bowl to collect her mound in the center to make a recess.
In another bowl, dissolve the yeast in 3 tbsp milk. Pour the yeast solution into the hole in the flour, mix with about a quarter of the flour.
To roll it round.
The bulb is cut crosswise, place in a large bowl and pour warm water.
The rest of the flour mix with salt, sugar, half of butter, milk and knead homogeneous dough. Oil pre-melt and cool.
When the ball of dough will rise out of the water and will increase in 2 times, to catch it, dry.
Mix thoroughly with the rest of the test. Knead the dough until smooth, then transfer to a floured pan, cover and leave overnight in the fridge for proofing.
Roll the dough into a rectangle. Mentally divide the rectangle into 3 equal parts (top). The Central part of the lubricating thin layer of butter.
Right third cover part of the rectangle with butter.
Cover the left third right third.
Folded the dough, rotate 90 degrees, roll out from the open edges. Fold it in three, turn and roll. Remove the proofing in the refrigerator for about 15 minutes. Repeat 3 more times.
Roll the dough out to a thickness of 3 mm, cut lengthwise into 2 equal strips, cut into triangles.
At the base of the triangle to make an incision.
Roll into a roll from bottom to top, fold it in the shape of a horseshoe and bake at 220*With about 5 minutes, after reduce to 180* and bake for another 15 minutes.
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