Fridge Croissant
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 8 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g butter
- 30 grams sugar
- 160 ml milk
- 2 egg (s)
- 400 g flour
- 1 bag / s dry yeast
- 7 grams salt
- 1 egg (s), for brushing
- some milk, for brushing
- Flour, for processing
- Oil, for processing
Print Recipe
Pin Recipe Instructions
- Heat milk with butter and sugar to almost 60 ° C until the sugar has dissolved and the butter has melted. Whisk the eggs and slowly pour in the hot milk while stirring. Mix the flour with the yeast. With the mixer running with the dough hook, slowly pour in the warm egg milk. Mix thoroughly, then add salt and stir for another 3 - 5 minutes. The finished dough is very soft and greasy, but only slightly sticky.
- Put the dough in a large oiled bowl and cover and let rise to double size in a warm place. Flour lightly, knead briefly and cover overnight in the refrigerator.
- For further processing, briefly knead the refrigerator-cold dough, roll out and shape into croissants. Place on a baking sheet lined with baking paper with sufficient space between them, cover and leave until the volume has increased significantly. Whisk the egg with milk, brush the croissants with it. Bake in a preheated oven at 190 ° C for 15-25 minutes, depending on how thick the croissants are.
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