Croissant with rolled in butter

Ingredients for Croissant with rolled in butter

Instructions for Croissant with rolled in butter

To prepare the Croissant with rolled in butter recipe, please follow these instructions:

The yeast is crumbled and stirred with a dl. Milk that is whistled to 35 degrees. The 150 grams of flour are mixed in and the dough is kneaded until it is smooth and smooth and leaves tables and hands. Put the dough in a bowl and set aside for a slight spot for 45 minutes.

The 2 dl. Milk lunes to 35 degrees. The butter is crumbled in the large amount of flour (hold a little flour) and the salt is mixed therein. Milk and flour blend into the little dough. Now the dough is kneaded again until it is smooth and smooth and leaves tables and hands. Take care that there is not too much flour in the dough, so it becomes easily inelastic and thus difficult to roll the butter. The dough is raised for approx. 5 hours or more if it is a little cool.

Now the dough is thrown down and then rolled out to a rectangle. The 100 gram butter is cut into thin slices and put on one half of the dough. The other half is laid over. The dough is rolled out across the folding to approx. Double length.

The dough folds 3 times, turn 90 degrees, then roll again across the folds. The dough rolls out again, fold 3 times. This is repeated 3-4 times. Finally, roll the dough out thinly, cut the middle lengthwise and each part is cut into triangles.

These are rolled from the thick end, bend to a horn and put with the slice down on a greased baking sheet. Repeat 15 minutes, brush with egg whipped egg before baking or potato flour after baking (When baking, chop the potato flour - 1 1/2 spoon with 2 1/2 dl of boiling water and the finished croissants are brushed as soon as they come out This treatment gives a nice crisp and crisp crust and this method is used in France) baked at 250 degrees for approx. 15 minutes.