Olive Oil – Croissant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 745 grams flour
- 21 g yeast, (fresh)
- 2 teaspoons sugar
- 2 teaspoons salt
- 475 ml water, (lukewarm)
- 60 ml olive oil, plus extra for brushing
Print Recipe
Pin Recipe Instructions
- Line two baking sheets with parchment paper.
- Put the flour in a bowl and make a well in the middle. Put the yeast in a bowl, add the 2 teaspoons of sugar and mix with some of the warm water. Pour into the well and stir something into the flour with your finger. Add the salt, remaining water and olive oil and process into a yeast dough. It should be a soft, elastic dough. Depending on the type of flour, you may still need a little flour or water, for me the information fits exactly.
- Now place the dough on a lightly floured work surface and knead for about 5 minutes. Then put it back in the bowl and cover and let rise in a warm place for about 1 hour. It should have doubled in volume.
- Then you put it back on the lightly floured work surface. Divide it in half and then these two again, so that you have four equally sized parts. You put three of them aside and cover them.
- The first part is formed round and emulsified. I now cut the dough into four equal-sized pieces with a pizza roller. Brush them with olive oil and roll them up. Then you put them on the prepared baking sheet, leaving a space between them. Continue like this until the batter is used up. When all 16 croissants are ready, cover the baking sheets and let them rise for another 45 minutes in a warm place. So their volume should have doubled.
- In the meantime, preheat the oven to 200 degrees. When they are ready, bake them for about 10-15 minutes. They should be golden brown in color. Remove and let cool on a wire rack.
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