Whole rye croissants
Desserts from North America
translated by Italian with
The famous American pancakes .. baked!
First we prepare the lievitino with the first doses indicated, I have smeared the planetary bowl and left it to rise for about an hour (the photo is post leavening).
We add 3/4 of the milk, all the flour to which we have mixed the yeast, sugar and orange peel, kneading with the spiral hook. Finally we add the rest of the milk, the absorption depends on the type of flour we are going to use.
We add a teaspoon of amaretto liqueur (if you want to use it, it is optional) and we knead for a few more minutes before moving to the top. We form the famous palletta.
Lightly oil a bowl and arrange to rise. I let it rise for 3 hours at 23 ° and then covered it with plastic wrap and put it in the fridge until this morning.
We spread on the top up to a thickness of half a centimeter, cut our donuts and place on the baking sheet lined with parchment paper. For the hole I used the little mouth of the sac a poche.
You can also keep the holes aside and cook them the same way, they are excellent! Let rise for 40-50 minutes and heat the static oven at 180 °
Cook for 12-15 minutes then take it out of the oven and let it cool completely on a wire rack.
We prepare the icing with the icing sugar and the water (with a drop of liqueur if you like) working with a fork to dissolve the lumps, the consistency we need is quite firm.
I worked in a small bowl so that I could place the donut and glaze faster. I first frosted the white ones and then the cocoa ones, adding bitter cocoa and other water to the base until a thick mixture was obtained.
For those with sugar, I simply pressed them against icing sugar in a bowl.
I used two sizes of pastry rings because I was undecided, with these doses I got 8 donuts of 9 cm and 4 of 6 cm.