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Flaky croissants – the recipe from Cuoche ma buon

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  • Prepare the yeast: add some warm water to a bowl and dissolve the brewer's yeast. Add the sugar, mix and dissolve the yeast.

  • Add the sifted flour, mix well with a spatula to obtain a batter-like consistency.

  • Cover with cling film and let rise. It will take approximately 20 minutes, it will have to double its volume.

  • After 20 minutes, prepare the dough for the croissants: in a large bowl, add the milk, sugar, whole egg and egg white. With the help of a whisk, work everything together.

  • Add the butter, mix and add the yeast. Continue mixing.

  • When the yeast is perfectly dissolved, add the flour little by little, about half. Continue working with the whisk.

  • Add the rest of the flour and continue working with your hands inside the bowl. Our croissants do not need long processing, 2-3 minutes are enough. Try to form a homogeneous ball.

  • Now take the dough out of the bowl. Dust the inside of the bowl and place the dough back into it. Cover with cling film and leave to rise in a warm place until doubled in size.

  • Leavening depends a lot on temperatures, considered from a minimum of 40 minutes to a maximum of 1 hour. The important thing is to make it double!

  • Now move on to making the croissants: dust the work surface with flour and with the help of a spatula turn out the leavened dough.

  • Fold it on itself a couple of times, stretch it slightly and form a sausage. Work it delicately without mistreating it.

  • Make 9 loaves which will have to rise for another 30 minutes. Place them on a baking tray, cover them with a cloth and transfer them to the turned off oven.

  • Once the time has passed, flatten them and widen them with the help of a rolling pin, you will have to obtain a thin thickness of about 3 mm, similar to a piadina.

  • Overlap them on each other, trying to match the edges and brushing each sheet with about half a teaspoon of butter. Sprinkle with granulated sugar and continue in this way until each disc is finished.

  • The last layer should not be superimposed like the others, but should be reversed at the end, thus obtaining a single layered disc.

  • Gently flatten the dough with your hands and continue to roll it out gently with the rolling pin, widening it until it is 3 mm thick.

  • Cut the disk with a washer, so as to obtain rays, approximately 12 triangles. Make a small incision on the base of the triangle and, if you prefer, insert 1 teaspoon of hazelnut jam or cream.

  • Starting from the base, roll it gently on itself and you will obtain the classic croissant shape. Curve the tips inwards and transfer them to a baking tray lined with baking paper.

  • Before moving on to the next phase, the croissants must rise for another 20 minutes in a warm place. Cover them with a dry cloth.

  • As soon as they have risen, brush them with beaten egg and a few spoonfuls of milk. It will help make them more shiny.

  • If you like, sprinkle with brown sugar or, at the end of cooking, with icing sugar.

  • Bake at 180°C in static mode for 20 minutes on the middle shelf. They must be checked, do not let them go beyond gilding. Enjoy them while still hot, impossible to resist!

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