Fluffy homemade croissants: ideal for breakfast
published on 15 November, 2019 at 09:15
Ingredients:
150ml milk
150g mother yeast (or 10g fresh yeast)
pinch of salt
1 egg (lightly beaten)
Grated lemon peel
2tsp vanillin
100g all-purpose flour
300g Manitoba flour
Melted butter
Directions:
In a large bowl pour the milk and add the yeast, dissolve with the help of your hands and add the salt. Then add the egg, lemon peel, vanilla and flour (gradually). Shape a loaf and let it rise for 3 hours. Then make your croissants and brush them with melted butter, let the ones you eat the next day rise overnight and freeze the rest. Bake at 200°C (400°F) for 12 minutes.
Video: https://www.youtube.com/watch?v=QwCkNi2YK2Q
150ml milk
150g mother yeast (or 10g fresh yeast)
pinch of salt
1 egg (lightly beaten)
Grated lemon peel
2tsp vanillin
100g all-purpose flour
300g Manitoba flour
Melted butter
Directions:
In a large bowl pour the milk and add the yeast, dissolve with the help of your hands and add the salt. Then add the egg, lemon peel, vanilla and flour (gradually). Shape a loaf and let it rise for 3 hours. Then make your croissants and brush them with melted butter, let the ones you eat the next day rise overnight and freeze the rest. Bake at 200°C (400°F) for 12 minutes.
Video: https://www.youtube.com/watch?v=QwCkNi2YK2Q
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