Croissants

"Fluffy, yummy and ideal for breakfast. The morning croissants is one of the things that I miss more from Spain. Here is a delicious recipe step by step"
 
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Ready In:
5hrs 20mins
Ingredients:
8
Yields:
12 big croissants
Serves:
12
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ingredients

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directions

  • Crumble the yeast into a small bowl.
  • Warm the milk and pour slowly over the yeast and stir it smooth.
  • Put the flour in a bowl, chop the butter and put it inches.
  • Add salt, sugar and the mixed yeast. Knead the dough together.
  • Let it raise, obscured but not too warm, until doubled in size.
  • Take the dough out onto a floured surface and roll it into a rectangle approximately 40 x 25 cm. Cut butter into thin slices and spread half the dough.
  • Fold the other half over.
  • Fold edge of dough and roll out gently.
  • The butter should not come out.
  • Fold dough over and roll it out into a flat oblong 85 x 25 cm.
  • Cut the dough into triangles, approximately 12 pieces.
  • Make a small cut at the wide angle and start rolling them.
  • Put on plate lined with baking paper with the tip downward.
  • Leave to rise, covered, but not too warm, until doubled in size.
  • Brush with beaten egg.
  • Baking:

  • Preheated oven at 225ºC on the second-lowest shelf for approximately 20 minutes.

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