Breakfast Croissants According to Eichkatzerl Art
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 5 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (type 405 or 550)
- 10 g yeast, fresh
- 2 teaspoons sugar or honey
- 300 ml milk, lukewarm
- 1 teaspoon salt
- 50 g butter
- some butter, melted, for brushing
- some milk, for brushing
Print Recipe
Pin Recipe Instructions
- Mix the milk with the yeast and salt and let stand for about 30 minutes.
- Put the flour in a bowl and sprinkle the sugar over it. Pour the yeast-milk mixture over it. Let it stand for an hour or two.
- After the resting time, knead with the butter to form a smooth dough. Kneading time approx. 15 minutes, correspondingly shorter in the food processor. Let the dough rest until its volume has visibly increased (approx. 1 hour). Fold the dough and let it rest for another hour.
- Preheat the oven to 220 ° C (top / bottom heat).
- Knead the dough briefly and roll it out into a round sheet of dough. Cut into 12 pieces of cake. Brush the pieces with melted butter and chill briefly so that the butter sets.
- Roll up the pieces from the broad side into croissants. Place on a baking sheet (lined with parchment paper). Let rise for another 10-20 minutes. Brush with milk.
- Bake in the oven for 15-30 minutes, depending on the oven and the desired tan.
- These croissants are also wonderfully suitable for freezing. Just let it thaw overnight and briefly bake in the morning.
- They also taste great with a nut filling.
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