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croissants

ingredients

servings

12

Manitoba flour

250 grams

Semiskimmed milk

100 grams

Eggs

70 grams

Sourdough starter

100 grams

Butter

70 grams

White sugar

50 grams

Bakery products from Italy - Calabria

croissants

croissants

vegetarian with gluten with eggs with lactose

ready in

8 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

croissants

Unrotured croissant with mother levitate

croissants step 1

step 1

Dissolve the mother pasta and sugar in lukewarm milk

croissants step 2

step 2

Add egg and at least flour

croissants step 3

step 3

Finally softly butter butter until it is completely embedded

croissants step 4

step 4

Let rise in film coated container until doubling

croissants step 5

step 5

Gently deflate the dough and spread it to the rectangle

croissants step 6

step 6

Get out of the triangles and roll them up from the base to the tip (you can do it before you roll them up with what you want

croissants step 7

step 7

Place the croissants in a plate covered with oven paper and doubled

croissants step 8

step 8

Bake 180 degrees for 10-15 minutes

croissants step 9

step 9

If you want you can dust it with icing sugar

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