Crossaint

Ingredients for Crossaint

Instructions for Crossaint

To prepare the Crossaint recipe, please follow these instructions:

Crumble the yeast and add salt, sugar and water, approx. 20 degrees hot. Pipes for the yeast is dissolved. Add the eggs. The flour came in bit by bit, calculate 1-2 dl flour to roll out. Work the dough smooth and glossy.

Put the dough on a floured and roll into a rectangle, about 1 cm thick, with meldrysset rolling pin. The cold butter is with a cheese plane, and half of the dough is covered with butter slices. Fold the other half over and press the edges so that the butter does not can creep out.

Press the dough out to a light hand made piece. Bend the two times. Pack the dough into the plastic film and let the rest 20 min. Repeat rollout and folding twice, let the dough rest cold between both times. Roll the dough out to a square of 20 * 50 cm, ca. 1/2 cm thickness. Cut some squares off with light hand, 10 * 10 cm, and share them on the bias into triangles. Press each triangle a bit out and roll them together from the wide end. Bend the croissants light and place on wax paper. Let them raise under a cloth for about 20 min. Whip the egg together and brush. Sprinkle, if desired. with poppy seeds. Bake at 250 degrees for about 10 mins.