Our Recipes Croissants
Blog: Le Delizie di Anna Rita
|Molino Soncini Cesare Cake Line flour for Croissants||500g|
|fresh beer yeast||20g|
Ingredients for the filling/topping
290g extra butter
Place all the ingredients in the mixing bowl of a dough maker, except the salt and the butter: work for about 7 minutes, then add the salt and the butter and work for another 7 minutes, until the dough is uniform and elastic. Refrigerate for about six hours at 4/5°C. Remove from the fridge, and fold it over 3 times onto itself every 30 minutes, before shaping into a croissant form and leaving it to rise. Once doubled in volume, bake at 180°C for 15/20 minutes.
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