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Homemade croissants with a little butter

ingredients

servings

8

Type 0 wheat flour

200 oz

Type 2 wheat flour

100 oz

Semiskimmed milk

125 oz

Brown cane sugar

60 oz

Sunflower oil

1 and 1/2 spoons

Dry brewer's yeast

2 oz

Butter

10 oz

Eggs

1 unit

Salt

1 pinch

Bakery products from Italy

Homemade croissants with a little butter

Homemade croissants with a little butter

vegetarian with gluten with eggs with lactose

ready in

6 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Homemade croissants with a little butter

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!

Homemade croissants with a little butter step 1

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)

Homemade croissants with a little butter step 2

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

Homemade croissants with a little butter step 3

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)

Homemade croissants with a little butter step 4

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

Homemade croissants with a little butter step 5

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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Homemade croissants with a little butter step 6

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

Homemade croissants with a little butter step 7

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

Homemade croissants with a little butter step 8

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)

Homemade croissants with a little butter step 9

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)

Homemade croissants with a little butter step 10

step 10

I let each croisser cool on a wire rack before consumption

Homemade croissants with a little butter step 11

step 11

Enjoy your meal!

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