Puff pastry croissants

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Ingredients for Making Croissants from Puff Yeast Dough

Sifted wheat flour 500 grams
Milk, pasteurized whole 150 grams
Chicken egg 3 pieces
Premium butter for the test of 250 grams (softened)
Premium butter for a layer of 200 grams (softened)
Vegetable oil 1 tablespoon
Sugar 70 grams
Salt 10 grams
Granular dry yeast 20 grams

Main Ingredients Eggs, Milk, Butter
Serving 1 serving
World cuisineAustrian cuisine

Inventory:

Small stewpan, Stove, Deep bowl, Tablespoon, Fork, Deep bowl, Whisk, Lid, Kitchen towel, Knife, Rolling pin, Plastic wrap, Freezer, Refrigerator, Oven, Large nonstick pan - 2 - 3 pieces, Baking brush, Baking paper, Wooden skewer, Kitchen spatula, Large flat dish

Making croissants from puff yeast dough:

Step 1: infuse the yeast.

Pour the right amount of pasteurized milk into a small stewpan, place a container on a plate included in the medium level, and heat the liquid up to 30 - 35 degrees. Try so that the milk does not boil, if this happens, it is better to let it cool and after that insist the yeast. After pour the milk into a deep bowl, add dry granular yeast into it, mix the ingredients with a tablespoon, cover the container with a lid and place in a warm place, for example, near the included stove. Insist on shivering 15 to 20 minutes.

Step 2: prepare the yeast dough.

Drive into a deep bowl 2 chicken eggs without shell and whisk lightly with a whisk. Now add the softened butter necessary for kneading the yeast dough, the right amount of salt, sugar and steamed yeast to the eggs. Stir the ingredients with a whisk until smooth and completely dissolve the sugar and salt in the liquid. After, enter into the liquid mass 250 grams sifted wheat flour and mix the components of the dough with a tablespoon until smooth, so that there are no flour lumps. Cover the bowl and place in a warm place near the stove on 30 minutes.

Across 30 minutes add the remaining sifted wheat flour to the liquid flour mass and start the batch using a tablespoon. When it becomes difficult for you to knead the dough with a kitchen appliance, transfer it to the kitchen table sprinkled with sifted wheat flour and continue mixing with clean hands. Ready-made yeast dough should have a smooth texture, soft, elastic and not stick to your hands. Lubricate a clean bowl with 1 tablespoon of vegetable oil and place the kneaded dough in it. Cover the container with a lid, then a kitchen towel on top and place the dough in a warm place, again near the stove on 1.5 - 2 hoursin order for it to rise.

Step 3: prepare puff - yeast dough.

After the desired time has elapsed, divide the raised yeast dough into 3 equal parts with a sharp knife. Take 1 slice of semi-finished flour, lay it on a table sprinkled with sifted wheat flour and slightly level it with your hands. Using a rolling pin, roll it into a thick layer up to 1 - 1.5 centimeters. It is advisable to roll out the dough from the middle to the edges, then the layer is uniform from all sides.

Take softened butter and cut it into thick layers up to 7 - 8 millimeters.

Place the pieces of butter on the rolled dough, leaving a third of the layer clean.

Wrap the two extreme sides of the formation towards the center, first the one on which there is no oil, and then the oil side.

Now connect the lower and upper edges of the formation, laying them on top of one another, thus forming something like an envelope.

Place the flour envelope on the kitchen table, sprinkled with wheat flour, and re-roll the dough into a layer. Act very carefully so that the dough does not tear and oil does not leak out through the cracks. Again, fold the oiled dough into an envelope, wrap in plastic wrap and put in a freezer for 20 minutes. After the desired time has elapsed, remove the dough from the freezer, re-roll, wrap again in plastic and allow to cool again 20 minutes. The ideal flaky - yeast test is considered to be the one that passed 3 to 5 rolls. In the same way, prepare the 2 remaining pieces of dough.

Step 4: form the croissants.

After 3-5 rolling, remove the chilled dough from the freezer, put 2 layers in the refrigerator, remove the food plastic wrap from one and place it on a table sprinkled with wheat flour.

Now act slowly, the chilled dough will roll hard at first, but be patient and you will succeed. Roll a slice of semi-finished flour into a long rectangle up to 16 centimeters wide and up to 50 centimeters long.

Cut the layer into equal-sized triangles, their diameter depends on your desire, you can cook large or small croissants.

Using a knife, make a small incision from the larger edge of each triangle.

Using both hands, roll the triangle in a crescent-shaped roll by rolling from the base to the sharp end.

Form the rest of the croissants in the same way.

Step 5: prepare the croissants for baking.

Preheat the oven to 220 - 230 degrees Celsius. Cover a large non-stick baking sheet with baking paper and place the formed flour semi-finished products on it at a small distance from each other, just 2 - 3 centimeters is enough. Cover the still uncooked croissants with plastic wrap and place in a warm place on 40 - 50 minutes in order to rise the dough. While the first batch rises, you can start cooking the second batch of croissants.

In 40 - 45 minutes beat 1 chicken egg in a deep bowl and beat it with a tablespoon until light foam. Still across 10 minutes grease the croissants with a beaten egg with a baking brush, open the oven, put a baking sheet in it and let the flour products come up 10 minutes more.

Step 6: bake croissants from puff yeast dough.

After 10 minutes close the oven and bake croissants 30 minutes until golden brown. If you doubt the readiness of baked buns, check this with a wooden skewer. Enter its end into the finished flour products and immediately remove, the skewer should be dry without pieces of raw dough. If the croissants are not ready let them go in the hot oven yet 5 to 7 minutes but this will not happen if you strictly followed the instructions for preparing this dessert.

Remove the baking tray with ready-made croissants from the oven using a kitchen spatula, put them on a metal grid and let your culinary masterpiece cool completely to room temperature. Then lay the croissants on a large flat dish with a slide and relish with pleasure.

Step 7: serve the croissants from puff yeast dough.

Step 8: .

Puff pastry croissants are served at room temperature. These ideal buns - bagels from the air dough can be considered universal, they can be eaten with anything, for example, meat paste, custard, condensed milk, butter, jam or jam.

Fragrant croissants with a thin, fragile, ruddy crust will please you and give you a lot of pleasant minutes of pleasure! Enjoy your meal!

Recipe Tips:

- - Do not put croissants in the oven until it is warmed up, as this can dry them and they will not rise.

- - During the preparation of the test, chicken eggs and butter should be at room temperature!

- - Instead of dry yeast, you can use pressed fresh yeast, approximately 20 - 25 grams.

- - Instead of butter, you can use margarine of the highest grade and highest fat content.

- - You can add some ingredients to the dough that will give croissants a pleasant aroma, it can be vanilla sugar or liquid vanilla extract, cinnamon, cloves or nutmeg.

- - After slicing the dough into triangles, you can stuff them with any filling.