Monster Croissants with Neutral Taste
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 teaspoon salt
- 3 tablespoon sour cream
- 1 tablespoon natural yogurt, .5%
- 3 teaspoons sunflower oil or rapeseed oil
- 2 egg (s)
- 1 pack dry yeast
- 1 tablespoon sugar
- 250 ml milk, lukewarm, 1.5%
- Margarine or warm butter, about 6 teaspoons
- 1 egg (s) for brushing
- 1 handful flour
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and sugar in lukewarm milk.
- Put the flour, salt, eggs, oil, sour cream and natural yogurt in a mixing bowl. Then add the yeast-milk mixture. Knead everything for approx. 5 minutes to form a smooth dough. The dough is slightly damp and a little sticky.
- Flour the work surface. Spread the dough on top and knead about a handful of flour into the dough so that it is not quite as sticky but remains soft and soft. Then divide the dough into 5 equal portions.
- Shape each portion into a large ball and then roll out about the size of a plate (a large, flat plate). Brush the first portion with about 1/2 teaspoon of margarine / butter, then put the second portion on top and brush it too. Continue like this, except that the last plate is not coated.
- Flatten the stacked cakes from the center outwards, then roll them out a little with the rolling pin. Now cut 12 pieces out of it, like a cake.
- Now turn each piece of cake over and roll out again. Then roll up the pieces from the wide end towards the tip. The croissants are ready.
- Now you can either leave them in a cool place overnight and bake them fresh for breakfast or let them rest for 1 - 1.5 hours and then put them in the oven.
- Before baking, brush the croissants with the egg and bake for 20 minutes at 200 ° C top / bottom heat.
- The croissants have a very neutral taste and can therefore be combined with anything.
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