Butter croissant

Ingredients for Butter croissant

Instructions for Butter croissant

To prepare the Butter croissant recipe, please follow these instructions:

The yeast is mixed with a friable and dl. milk is tempered to 35 degrees. The 150 grams of flour is mixed in, and the dough is kneaded until it is glossy and supple and drop the table and hands. The dough out in a bowl and made withdrawals in a warm place in 45 minutes.

The 2 dl. milk lunes to 35 degrees. Break up the butter in the large portion of flour (keep a little flour back), and salted mixed in it. Milk and melblandingen are molded into the little dough. Now knead the dough again, until it is glossy and supple and drop the table and hands. Beware that there will not be too much flour in the dough, so it will be easy for inelastic and thereby difficult to roll the butter into the Dough made withdrawals in ca. 5 hours or overnight, if it made like a little cool.

Now be turned down and then rolled the dough out into a rectangle. The 100 grams of butter cut into thin slices and place on one half of the dough. The other half passed. The dough rolled out across along the folding to approximately double length.

The dough is folded together 3 times, turn 90 degrees, so that again rolled across the folds. Deploying again, fold the dough 3 times. This is repeated 3-4 times. Finally rolled the dough fairly thin out, cut in half lengthwise and then cut each portion into triangles.

These rolled from the thick end, bent to a horn and sitting with snippen down on a greased baking sheet. After lifted 15 minutes, brush with beaten egg before baking or together with potato flour after baking (While baked, potato flour is mixed-1 1/2 tbsp. with 2 1/2 dl. boiling water and they finished croissants swabbed hereby immediately they come out of the oven. This treatment gives a nice crisp and glossy crust, and it is this method used in France) Bake at 250 degrees for about 15 minutes.