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Croissants without peeling with sourdough

ingredients

servings

12

Type 1 wheat flour

400 oz

Grated lemon peel

a bit

Salt

5 oz

Brown sugar

80 oz

Unsweetened milk

180 fl oz

Vanilla flavour

a bit

Butter

80 oz

Sourdough starter

100 oz

Egg, yolk

2 unit

Desserts from Italy - Piemonte

Croissants without peeling with sourdough

Croissants without peeling with sourdough

vegetarian with gluten with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Croissants without peeling with sourdough

How many times do we wake up in the morning, with the desire of a warm, sweet and soft croissant but above all do not think? It happens to me personally often. I propose this recipe for having a good croissant always ready at the moment .. Freezing it

Croissants without peeling with sourdough step 1

step 1

In a planetary mixer, melt the sourdough well with the milk, the lemon rind, the vanilla flavor and the pinch of salt. Add the sugar and let it melt well too

Croissants without peeling with sourdough step 2

step 2

Add the flour and the two egg yolks gradually

Croissants without peeling with sourdough step 3

step 3

Once the whole is well mixed, add the butter, which must be neither cold nor completely melted, but with cream. Allow the dough to absorb everything

Croissants without peeling with sourdough step 4

step 4

Place the dough just obtained on the work surface covered with a cloth and let it rest for 15 minutes

Croissants without peeling with sourdough step 5

step 5

After 15 minutes of waiting, roll out the dough with a rolling pin and form the classic triangles and fill to taste. I stuffed with raspberry jam, while others I left empty. See photo

Croissants without peeling with sourdough step 6

step 6

From here you have two choices: 1) let your croissants rise for 4/6 hours in the oven off covered with a cloth; brush with the advanced egg white and bake at 180 ° for 10 min in a static oven; See second choice in the next step

Croissants without peeling with sourdough step 7

step 7

2) place the croissants on a baking sheet without letting them rise and place it in the freezer until it freezes. Then put them in a bag to remove the pan. Defrost and leaven the croissant in the afternoon, the evening before and bake the next morning at 180 ° for 10 '

Croissants without peeling with sourdough step 8

step 8

In this way you will always have a freshly baked croissant, sweet, soft and warm. I used to cook them all and then freeze them, noting however that, once thawed, they remained hard and dry. In doing so, no. Try and tell me

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