Viennese Croissants or Croissants
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 0.25 liter ¼ milk, lukewarm
- 20 g yeast
- 1 teaspoon salt
- 120 g suar
- 0.5 ½ lemon (zest it)
- 3 egg (s)
- 120 g butter, melt
- some jam
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and make a well in the middle. Mix the yeast with a little sugar and some of the lukewarm milk and pour into the well and stir with a little flour from the edge to form a pre-dough. Cover and let rise for approx. 30 minutes.
- Now add the rest of the sugar, salt and the rest of the milk and knead everything well. Add the eggs and melted butter and knead everything again. If the dough becomes too firm, you can add a little lukewarm milk. Beat the dough until it bubbles and separates from the bowl. Cover and let the dough rise in a warm place for approx. 1 hour.
- Roll out the dough on a floured surface. Cut the dough into strips approx. 10 cm wide, then cut them into triangles. Put the jam in the middle of each triangle, roll it up and place it like crescents on a baking sheet lined with baking paper. Let the croissants rise for another 15-20 minutes.
- Preheat the oven to 175 ° C. Whisk an egg, brush the croissants with it and bake for 25-30 minutes until golden.
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