Ingredients for 20 croissants:
Mix the fresh yeast with the sunflower oil and the bors.
Add the flour, the sugar, the milk, the lemon zest and the salt and mix.
Let the dough to rest for 1 hour in the fridge.
Preheat the oven at 180 Celsius degrees.
Divide the dough in two equal parts. Spread one part on the table and divide it in 10 equal parts.
Add the jam on each stripe and roll it.
Put them in the preheated oven for 10 - 15 minutes or until ready.
They are excellent in the morning with a cup of tea or milk.
Enjoy!
The original recipe can be found here
- 250 grams of flour
- 100 milliliters of bors (sour water from fermented wheat bran - you can find it in the East-European groceries)
- 80 milliliters of sunflower oil
- 10 grams of fresh yeast
- 1 spoon with sugar
- 1 spoon with milk
- the zest from half of a lemon
- salt
Mix the fresh yeast with the sunflower oil and the bors.
Add the flour, the sugar, the milk, the lemon zest and the salt and mix.
Preheat the oven at 180 Celsius degrees.
Divide the dough in two equal parts. Spread one part on the table and divide it in 10 equal parts.
Add the jam on each stripe and roll it.
Put them in the preheated oven for 10 - 15 minutes or until ready.
They are excellent in the morning with a cup of tea or milk.
Enjoy!
The original recipe can be found here
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