Mini Croissant for Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 48) |
Ingredients
- 500g flour
- 200 ml water
- 50 ml milk
- 50 ml vegetable oil
- 15 g salt
- 5 g suar
- 10 g yeast
Print Recipe
Pin Recipe Instructions
- Make a yeast dough and leave it covered in a warm place until its volume has doubled, about 2 hours.
- After the resting time, divide the dough into 3 equal parts and roll out 3 circles approx. 28 cm in diameter on the floured work surface. Cut out 16 triangles with a cake divider. Roll up the triangles from the shorter side and form small croissants. Place on a baking sheet with baking paper and let rise again until the volume has doubled (if they look like they`re going to burst, they`re good).
- Preheat oven to 200 degrees. Before the croissants are put in the oven, brush them with milk or, best of all, spray them.
- Bake for about 10 minutes until they are golden brown. When they`re done, take them out of the oven and sprinkle them with plenty of milk to keep them nice and soft.
- When they are cold, cut the croissants once, fill them as you like (cold cuts, ) and secure with a toothpick.
- It all sounds much more difficult than it is, and everything is very easy and quick.
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