Sunday Croissant
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
For the dough:
- 150 ml milk, lukewarm
- 25 g yeast
- 400 g flour
- 50 grams sugar
- 1 pinch (s) salt
- 200 g butter, soft
- Flour, for processing
- Butter, for the tray
For painting:
- 1 egg yolk
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Warm the milk slightly and dissolve the yeast in it. Let stand for 5 minutes.
- Sift the flour into a bowl. Add the sugar, salt and butter in flakes. Pour the yeast milk into the bowl. Process all ingredients with the dough hook of the hand mixer to a smooth, soft dough. Cover the bowl with foil. Let the dough rise in a warm place until its volume has doubled.
- Roll out the risen dough about 1/2 cm thick on a floured work surface. Cut out 15 triangles with a pastry cutter. Roll up the triangles from the broad edge to the point and bend them into croissants. Place the croissants on a greased baking sheet and let rise again for about 10 minutes.
- Whisk the egg yolk with the milk and brush the croissants with it. Bake in the preheated oven on the middle rack at 200 ° C for approx. 10 - 15 minutes.
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