Treat yourself to this croissant breakfast recipes!
published on 29 March, 2019 at 10:16
Bakery-style croissants:
INGREDIENTS
500g flour
250g milk
120g sugar
1 pinch of salt
20g fresh yeast
1 egg
vanilla extract
3 tsp. vegetable oil
100g butter
500g flour
250g milk
120g sugar
1 pinch of salt
20g fresh yeast
1 egg
vanilla extract
3 tsp. vegetable oil
100g butter
DIRECTIONS
Mix the milk with the fresh yeast. Add a couple of spoonfuls of flour to the milk and yeast and stir. Add the remaining flour, 3 teaspoons of oil, a pinch of salt, sugar and knead. Let the dough rise for at least two hours. Divide the dough equally into 8 balls. Roll out each ball into a circle. Layer these circles alternating them with melted butter. Roll out this layered dough until it’s thinner and slice it into triangles. Fill them with anything you like and roll them up. Let them rise for at least another half-hour, brush them with some egg yolk, sprinkle with some pearl sugar, and bake at 180°C for 20 minutes. Let them cool, and enjoy your breakfast!
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Cinnamon apple croissant:
The perfect dessert with cinnamon and apple! Here’s how to make some tasty croissants in no time!
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Bicolor croissant:
INGREDIENTS
1 batch puff pastry dough
1 batch pink puff pastry dough
1/2 cup strawberry jam
1 egg, beaten
water
METHOD
Overlap pink dough on the white dough and roll a rectangle.
Cut it in a half, and cut halves in a triangles.
Put 1 tsp of jam on the dough and roll it.
Grease with egg wash and bake at 200C/400F for 15-20 minutes.
1 batch puff pastry dough
1 batch pink puff pastry dough
1/2 cup strawberry jam
1 egg, beaten
water
METHOD
Overlap pink dough on the white dough and roll a rectangle.
Cut it in a half, and cut halves in a triangles.
Put 1 tsp of jam on the dough and roll it.
Grease with egg wash and bake at 200C/400F for 15-20 minutes.
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