Croissant

Croisant Ingredients

• 300 gr high protein flour
• 40 g sugar
• 1 tsp muncung instant bread yeast (fermipan, mauripan etc.)
• 150 ml of lukewarm liquid milk
• 1 beaten egg
• 35 gr margarine
• 1/2 tsp salt
• 100 butter/margarine for greasing the dough

How to Make Croisants

• Mix well milk, eggs and sugar. Add bread yeast. Stir well. Let stand 10 minutes until small bubbles appear. Add the flour while sifting. Mix well with a wooden spatula or hands. Add salt and margarine. Knead until soft and smooth (no need to be elastic like regular bread). You can use a mixer or manually.
• After the dough is smooth, divide it into 10 equal parts. Round each part, cover with plastic/cling wrap, let stand for 15 minutes.
• After resting, roll out each dough ball to form a circle with a diameter of approximately 20 cm. Lightly sprinkle the surface with flour so it doesn't stick. Do this until all the dough is finished thinning.
• Take a sheet of dough that has been thinned out, lightly grease the surface with butter, cover with another piece of dough, grease the surface again with butter, cover again with dough. Do this until each sheet of dough has been stacked and spread with butter, for the last layer you don't need to grease it… Wrap it in plastic, put it in the freezer for about 25 minutes until the dough is a bit stiff, not too soft so it's easy to thin and shape.
• Remove from the freezer, roll it thinly into a circle with a diameter of approximately 40 cm. Cut into 12 equal parts to form a triangle.
• Take one part, roll it starting from the wide part towards the pointed part. Arrange in the pan. Do it until it's finished then cover with plastic and let stand until it expands almost 3x.
• Brush the surface with egg yolk and then bake in a preheated oven on medium low heat until cooked and golden brown.

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