Homemade fluffy croissants: they will be fragrant and delicious for a super breakfast!

INGREDIENTS

 

For dough:
620g (5 1/4 cups) of all-purpose flour
40g (3 1/4 tbsp) of sugar
330ml (1 1/4 cups) of milk (lukewarm)
25g of fresh yeast
2 egg yolks
40g (1/4 cup) of greek yogurt
60g (1/4 cup) of sugar
Vanilla essence
110g (1/2 cup) of butter
Lemon (zest)

Butter for spreading
Custard
Hazelnut cream
Powdered sugar

 

METHOD

 

1. In a bowl with the flour add the sugar, milk, and fresh yeast and stir. Cover with a cloth and let it rest for 15 minutes.
2. After 15 minutes add the egg yolks, yogurt, sugar, vanilla essence, butter, and lemon (zest) and mix until combined. Cover with a cloth and let it rest for 20 minutes.
3. After 20 minutes transfer the dough to the working surface and knead it with hands to obtain compact dough. Transfer to the bowl, cover with cling film, and let it rise for 1 hour, or until is double in volume.
4. After time has elapsed transfer the dough to the working surface and divide it into 6 equal pieces. Form the balls.
5. Take the ball and roll it out thinly keeping the circle shape. Spread the butter. Repeat the process of spreading the butter on the rolling dough and stacking one to the other. Place the 6 last part without spreading the butter on it and stretch it well to cover all sides. Place everything on a tray and transfer to the fridge for 30 minutes.
6. After time has elapsed transfer to the working surface and roll it out. Cut the dough into 16 triangles and roll each one to obtain a croissant shape.
7. Transfer croissants to the baking tray covered with parchment paper, cover with cloth, and let them rise for 45 minutes.
8. After 45 minutes brush them with the butter and transfer to the oven. Bake at 180°C/360°F for 20 minutes.
9. Fill the croissants after baking with custard and hazelnut cream and decorate with powdered sugar.

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