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Homemade croissants with a little butter
ingredients
servings
8
Type 0 wheat flour
200 grams
Type 2 wheat flour
100 grams
Semiskimmed milk
125 grams
Brown cane sugar
60 grams
Sunflower oil
1 and 1/2 spoons
Dry brewer's yeast
2 grams
Butter
10 grams
Eggs
1 unit
Salt
1 pinch
Bakery products from Italy
Homemade croissants with a little butter
Homemade croissants with a little butter
ready in
6 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simplified version (and with a little butter) of the classic puffed croissants. You can make them empty, or stuffed with jam, cream, honey or whatever you like!
preparation
step 1
First of all, melt the yeast in the milk at room temperature in a large bowl or kneader (among the ingredients I added the vaccine but you can also easily use a vegetable milk of your choice, slightly revising the doses)
step 2
I add the sugar, the two flours mixed together, the egg (small), a tablespoon and a half of sunflower oil and, finally, a pinch of salt
step 3
At this point I lightly knead the dough until it will be smooth, homogeneous and not sticky, then I place it in a floured bowl covered with a damp cloth to rise in the oven with only the light on for 1h (or until doubling)
step 4
After this first leavening I spread the dough until I get a disc, from which I get 8 wedges from which, in turn, I get 8 balls of dough
step 5
Spread each ball and overlap the 8 discs together, sprinkling each intermediate layer with melted butter and adding a sprinkling of sugar in alternating layers, leaving the last layer dry
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step 6
Once I have finished my "stack" of layers I lay with a rolling pin forming a disk again, which I will cut into 8 segments
step 7
At this point I can leave the croissants empty or stuff them adding a teaspoon of stuffing at the base of the wedges (in the widest part to be clear), then roll each clove giving it the classic shape of the croissant
step 8
I put the croissants obtained on a baking sheet lined with parchment paper, then let them rise in the oven off for at least 4h (or even overnight)
step 9
Once this second leavening is done, sprinkle with sugar or grains of your choice and bake my croissants in a static oven at 170 degrees for about 15 minutes (or until they have reached a nice browning)
step 10
I let each croisser cool on a wire rack before consumption
step 11
Enjoy your meal!
