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Finally, I can make croissants faster without waiting for the night, in one go! I have a quick and very tasty recipe for real croissants!
Ingredients:
- 40 g of sugar
- 5-6 g of dry yeast
- 145-150 g of ice water
- 300 g flour
- 30 g of soft butter/margarine
- 5 g of salt
- 150 g of soft butter or margarine for greasing the dough
- 1 egg yolk + 1-2 tbsp. l. milk for greasing croissants
Preparation:
I mix sugar with yeast and ice water in a bowl. I immediately pour in the flour and mix. I add soft butter, salt and knead the dough with my hands.
It should be smooth and elastic, wrap it in cling film, roll it out into a small layer of arbitrary size. I send it to the freezer for 30 minutes to 1 hour.
I take out the cold dough and carefully roll it out with a rolling pin to a size of 22 by 32 cm. Now I spread soft butter in the middle of the layer, not reaching the edges of the dough on both sides. I wrap everything together and also carefully roll it out. Then I fold the dough again 4 times and roll it out into a layer again.
I turn the dough 4 times again and now roll it into a layer 4-5 ml thick and 28 by 30 cm wide. I cut triangles.
I twist the triangles into bagels and put them on a baking sheet covered with parchment, put them in the oven and wait until they double in size.
I take it out of the oven, grease it with a mixture of yolk and milk. I bake in an oven heated to 190 degrees for about 20 minutes.
Bon appetit!
