today I want to invite you to prepare croissants together.
- A perfect addition to delicious coffee.
- I have 250 ml of warm milk,
- 7 g of powdered yeast and 4 tablespoons of sugar.
I add yeast to milk and half of the sugar. I will use the rest later. Now I mix the ingredients and let stand for a few minutes.
Yeast has already started working. Pour 300 g of wheat flour, 7 g of vanilla sugar into the bowl, the rest of the sugar, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 4 tablespoons of oil, 2 tablespoons of thick Greek type yogurt and 1 egg white I mix the ingredients and add most of the yeast. To make your life easier, you can mix using a mixer.
When kneading the dough, I add the rest of the milk. Transfer to a bowl and smear with oil, then cover and leave to stand for about an hour until the yeast has risen. Yeast has grown great. Now I will divide the dough into parts, forming separate balls. So it will lie for another 15 minutes and I will start further processing. Roll each portion into very thin sheets, sprinkling with potato flour at the same time. I put the slices of dough on top of each other. This is how it looks when all are ready.
60 g butter, which I dissolved earlier and then set aside to cool. Each piece of dough is greased with butter and stacked on top of each other again. I roll out to the maximum permissible size about 5 mm thick. Cut the prepared dough with a pizza knife into 4 squares. I don’t throw away the cut edges, I will use them later.
Cut one part into triangles and cut their edges. Now I need 2 teaspoons of roasted ground almonds, mixed with 1 teaspoon of powdered sugar and 1 teaspoon of butter. I prepared the coconut shavings in the same way. In addition, bars of milk chocolate. Alternately, put the almond and coconut mass on the dough and wrap to form croissants.
To part of the dough cut into wide stripes, arrange portions of chocolate and also wrap. I cover the last piece of dough with the remaining portion of almonds and chocolate, which I cut into small pieces and then roll up like a tortilla.
I cut it into small portions and shape it to get mini buns. I make a kind of braid from the edges I cut before, and mold it as you can to use all the scraps. I put on a baking tray and leave to stand for about 40 minutes to make the dough rise a bit more. When they are ready, I paint them with egg yolks and minimal vinegar. I add vinegar to get rid of the smell of eggs, which not everyone accepts.
I sprinkle some croissants with almond flakes. I put in the oven preheated to 220 degrees with the upper and lower heater turned on. First down for about 15 minutes, then up for a few minutes to get an effective color.
I use nappage to make it shine, but you can also mix 1 tablespoon of apricot jam with water to get a sticky liquid. Croissants are slightly crunchy and extremely aromatic. I highly recommend trying this recipe to enjoy a tasty afternoon tea addition.
Thank you for your time and as always, I urge you to like and comment.