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
Mini Croissant for Filling
Mini Croissant for Filling

Instructions

  1. Make a yeast dough and leave it covered in a warm place until its volume has doubled, about 2 hours.
  2. 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).
  3. Preheat oven to 200 degrees. Before the croissants are put in the oven, brush them with milk or, best of all, spray them.
  4. 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.
  5. When they are cold, cut the croissants once, fill them as you like (cold cuts, ) and secure with a toothpick.
  6. It all sounds much more difficult than it is, and everything is very easy and quick.

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