Sunday, July 14, 2013

Tea croissants - recipe (including photos)

Ingredients for the dough:
  • 600 grams of flour
  • 300 milliliters of milk
  • 100 grams of sugar
  • 50 grams of butter
  • 20 grams of fresh yeast
  • salt

Mix the yeast with 100 milliliters of warm milk. Pour over the flour and let it rest for 20-30 minutes.

Add the sugar, the rest of the milk, the salt and the melted butter and mix.

Let it rest for 1 hour in a warm place.

Divide the dough in 12-14 equal pieces .

For the filling you can use jam or a vanilla filling.

Ingredients for the vanilla filling:
  • 200 milliliters of milk
  • 100 grams of sugar
  • 20 grams of butter
  • 1 packet of vanilla sugar
  • 1 spoon of flour
  • 1 teaspoon of lemon juice
  • 1 egg yolk

Mix 100 milliliters of milk with the flour.

 Beat the egg yolk for a few seconds.

Pour over the egg the milk/flour mixture and mix.

 Add the rest of the milk and the lemon juice. Let everything boil until creamy.

 Let it cool! Add the vanilla sugar and the butter and mix.

Spread one piece of the dough on the table.
Add the filling and roll one part of the dough (like in the photo)

Cut the other part of the dough in five threads (like fingers).

Wrap each line around the piece of the dough with the filling.

Let it rest for 30 minutes in a warm place.

Before putting the croissants in the oven, brush above one egg yolk mixed with one spoon of milk and if you like, some sugar.

Put the croissants in the oven at 180 degrees Celsius for 15 minutes or until brown.


The original recipe can be found here



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