Wednesday, January 13, 2016

Italian style croissants - recipe (including photos)

  • 200 grams of Manitoba flour
  • 130 grams of semi complete flour
  • 125 milliliters of warm milk
  • 50 grams of sugar
  • 150 grams of butter
  • 10 grams of fresh yeast
  • 1 egg
  • the zest from half of a lemon
  • salt
  • jam / chocolate

Mix the Manitoba flour with the semi complete flour.

Add the warm milk, previously mixed with the sugar and the fresh yeast.

Add the egg, the salt, the zest from the lemon and 50 grams of butter at room temperature, and mix. Make a non sticky dough.

Let the dough rest for 1 hour at room temperature.

Then, spread the dough on the table and spread the remaining 100 grams of butter over the entire surface of the dough.

Fold the dough and put it in the fridge for 30 minutes.

Take out the dough from the fridge.

Spread the dough on the table and then fold it. Put it in the fridge for another 30 minutes.

Repeat the process another 2 times.

Divide the dough in 2 equal parts.

Spread each part on the table and divide it in 8 triangles. Add jam or chocolate and fold the dough to form a croissant.

Let the dough rest at room temperature for 2 hours.

Preheat the oven at 180 Celsius degrees.

Before putting the croissants in the oven brush them with some milk.

Bake them at 180 Celsius degrees for 25-35 minutes or until ready.

You can spread above some powdered sugar when ready and cooled.


The original recipe can be found here



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