Milk Croissant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 9 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the pre-dough:
- 10 g yeast
- 100 ml milk
- 100 grams flour
For the main dough:
- Pre-dough
- 200 ml milk
- 400 g flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 50 g butter, melted
For painting:
- milk
Print Recipe
Pin Recipe Instructions
- For the pre-dough, crumble the yeast into the milk and stir with a whisk. Add the flour and stir everything well. Let stand well covered for 6 hours.
- For the main dough, weigh the remaining flour in the dough bowl of the food processor and add the other ingredients and the pre-dough. First mix with the dough hook on a low setting for 30 seconds, then knead well for 4 minutes on a medium setting. Cover and let rise for 2 hours.
- Take the dough out of the mold and work it on a silicone baking mat 4 times stretch & fold. Then roll out into a large, round plate. Using a pastry card, divide into 12 pie pieces of the same size. Possibly go over it again with the rolling pin. Now roll up the triangles from the broad side and shape them into croissants. Place on a baking sheet lined with baking paper and brush with milk. Let the croissants rise in the oven at 40 ° C for 1 hour.
- Take out the tray and preheat the oven to 225 ° C. When the temperature is reached, set the oven to 200 ° C, slide in the tray and bake the croissants for 15 minutes in a fan oven.
- Brush with milk again immediately after baking. When the croissants have cooled down, it`s great to freeze them. You can then defrost them in the morning in the oven at 100 ° C in 10 minutes, they taste like freshly baked!
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