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Crescent rolls | Homemade pie

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And here I am participating for the second time and with great pleasure in Cinzia's non-contest. This second exchange sees me together with Greta from Greta's Corner. This too, like the previous one, was an opportunity to get to know in depth another truly good, sophisticated, refined blogger with an indisputable quality: the ability to explain. Reading her precise and detailed recipes makes you think: “I can't go wrong!”. And so you can't be wrong, plus one is more interesting than the other. When I was still undecided about which one to choose, here Greta bakes these leavened croissants, beautiful to die for and also easy, just follow her instructions step by step 🙂

I just copy-pasted the recipe and put it in quotes, I don't want even a comma to be lost 😉

Crescent Rolls di Greta

  • 400 g of 00 flour
  • 1/2 sachet of dehydrated brewer's yeast (or 1/2 block of fresh yeast)
  • 1 tablespoon of sugar
  • 2 L eggs
  • 180 ml of warm milk
  • 80 ml of warm water
  • 1 pinch of salt
  • 60 g of soft butter (+ about 60 more for brushing)

Preparation:

First, activate the dehydrated yeast by adding it to the warm water and sugar. Leave to rest for 10 minutes or until a nice foam has formed on the surface.

“Place the flour and salt in the bowl with the hook, start mixing, add the dissolved yeast and the warm milk, crumbs will form, stirring constantly, add one egg at a time and let everything mix, then add the soft butter cut into pieces and let it work until you obtain a soft and smooth dough. For those who work with a planetary mixer the dough must clean the edges, but remain a little stuck to the bottom. For those who work by hand, it must be soft but not sticky, place it in a large bowl and leave it there to rise for at least 90 minutes. Once the dough has doubled its volume, deflate it and divide it in two, roll out each part as round as possible with a rolling pin, then with the help of a wheel (or a knife) divide your “circles” into 4 segments, then into 8, then again into 16… you will end up with 16 triangles, brush these triangles with very soft butter and then starting from the longest side roll the triangle on itself, place the raw croissants on a baking tray covered with baking paper and proceed until you finish all the triangles… move on to the other dough and work in the same way… then circle, triangles, butter and roll up. Let them rest for 30 minutes, preheat the oven to 180°, brush them with the remaining butter and cook them for about 8 – 10 minutes… all you have to do is decide whether to combine them with sweet or savory dishes!”

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