Butter – Breakfast Cone

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	12 hrs 40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough: (pre-dough)

200 g flour, type 550
150 g water, lukewarm
3 g yeast, fresh
4 g salt

For the dough: (main dough)

Instructions

Pre-dough:
Dissolve the yeast in the water and best mix all the ingredients in a food processor, knead the dough well (at least 5 minutes). Let the dough rest for 30 minutes at room temperature (approx. 20 ° C).
Main dough:
Mix all dry ingredients (flour, salt, sugar, whipped cream powder, baking malt). Dissolve the yeast in the water. Let the butter melt (lukewarm). Warm milk slightly (do not let it get too hot). Add the butter to the mixed ingredients and knead the dough. Then add the milk, knead again and now add the yeast-water (baking malt) mixture. Finally, add the pre-dough to the main dough and knead intensively for 10 minutes to form a smooth dough. Let the finished croissant dough rest at room temperature for between 30 and 45 minutes, not longer.
After the resting time, divide the dough into triangles, roll up from the broad side and shape into croissants. If you want to use decorations, such as poppy seeds, sesame seeds, etc., you should first spray the dough pieces with water and then sprinkle them with the decoration. Put the dough pieces on a greased baking sheet (without parchment paper) and put the baking frame (if you have one) on it. Cover with a large plastic bag, making sure that the bag does not touch the dough pieces.
Place the baking trays with the croissants in a not too warm place between 8 ° C - max. 17 ° C and let rise overnight. However, no longer than a maximum of 15 hours.
The next morning, preheat the oven with a bowl on the bottom to approx. 230 ° C. Then switch it down to 200 ° C, fill the bowl with cold water and bake the croissants with steam for 10 minutes. After 10 minutes they should be the color you want. Bake the croissants for a maximum of 15 minutes, not too long, otherwise they will turn too brown.
Tip:
If you don`t have a baking frame, simply put a glass on the tray before the bag comes over it.

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