Simple Layered Croissants
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/simple-layered-croissants
Total time
4 Hours
20 Minutes
Baking/cooking time
20 Minutes
Rest time
3 Hours
30 Minutes
Difficulty
easy
Ingredients
Ingredients for 12 layered croissants
| For the dough: | ||
| 350 | g | Farina di grano tenero nr. 4 tipo 00 |
| 20 | g | ADAM - lievito madre natural yeast with dry yeast |
| 75 | g | sugar |
| 190 | g | lukewarm milk |
| 1 | medium egg | |
| 35 | g | butter, at room temperature |
| 3 | g | salt |
| For layering: | ||
| 90 | g | melted butter |
| For the filling: | ||
| q.s. | Jam or hazelnut spread | |
| Additional Ingredients: | ||
| 1 | egg (for brushing) | |
| q.s. | cane sugar |
Preparation
- To prepare the simple layered croissants, place the flour, Lievito Madre ADAM natural yeast, sugar, lukewarm milk, and egg into the bowl of a stand mixer. Start mixing, then add the salt and knead until the dough is smooth and uniform.
- Add the softened butter in small pieces and continue kneading until the dough becomes elastic and pulls away from the sides and bottom of the bowl. This should take about 20 minutes.
- Shape the dough into a ball, place it in a bowl, cover, and let it rise in a warm, draft-free place until doubled in size, about 1.5 to 2 hours.
- Melt the butter (90 g), but do not overheat it. It should be creamy rather than fully liquid, so it can be easily spread onto the dough with a brush without running.
- Divide the dough into 10 equal portions (use a scale for accuracy) and roll each one out on a lightly floured surface into a disc of about 15 cm in diameter.
- Take the first disc, dust off any excess flour, place it on a sheet of baking paper, and brush it with a generous teaspoon of butter.
- Layer another disc on top and brush it with butter as well. Repeat the process until all the discs are stacked.
- Do not brush the topmost disc with butter. Cover with cling film and refrigerate for 30-45 minutes.
- Take out the stacked dough discs and roll them out on a lightly floured surface into a single disc of about 45 cm in diameter. If the dough shrinks back, cover it with a tea towel and let it rest for 10 minutes before continuing.
- Once you have reached 45 cm in diameter, cut the disc into 12 triangular wedges.
- Take one wedge at a time, make a small 1.5 cm cut at the base (the side opposite the pointed end), and then roll the wedge from the base towards the tip.
- If you choose to fill them, place a teaspoon of filling just below the cut before rolling. Place the croissants on a baking tray lined with parchment paper.
- Cover and let them rise for 30 minutes at room temperature, followed by another 30 minutes in the fridge. In the meantime, preheat the oven to 200°C (static).
- In a small bowl, mix the egg yolk with a little water, then brush it over the croissants.
- Sprinkle with cane sugar as desired and bake at 200°C for 12 minutes.
- Lower the temperature to 180°C and bake for another 6-7 minutes, until golden brown. Remove from the oven and let them cool slightly, or enjoy your croissants while still warm.
In collaboration with @passionecooking
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Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
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