- 10.58 OZ (300 grams) of flour
- 6.35 OZ (180 grams) of water
- 0.88 OZ (25 grams) of butter
- a pinch of salt
- 2.12 OZ (60 grams) of sugar
- 0.53 OZ (15 grams) fresh yeast or dried slow rising
- 8.82 OZ (250 grams) of butter for the stripping
- 1 egg for brushing final
- 6.35 OZ (180 grams) jam
Time:
-
Oven: 428°F-356°F
Cooking time: 5+10 minutes
Difficulty: difficult
Dough:
Mix flour, water, sugar and yeast in the planetary with the hook knead for 5 minutes, add salt and butter and continue to knead for 10 minutes or until the dough is elastic and not sticky. Wrap in plastic and refrigerate for 4 hours, or even overnight.
After this time take the dough and roll it out to a thin sheet (fig.1), take the stick of butter cold from the fridge, sprinkle with flour and place it between two sheets of plastic wrap.
Spread with a rolling pin forming a layer as wide as the sheet of dough, along 2/3 of the same and thin (fig.2). Place the rectangle of butter thus obtained in the fridge covered with foil.
1
Take the dough from the fridge and put on the rectangle of butter to cover it for 2/3, fold the dough over the butter and overlap free dough on this, the portion of dough covered in butter.
At this point turn the dough 90 degrees, making sure that the open end is on your right.
Spread this mixture "stuffed" with butter and cut a big rectangle with the short side facing you. Bent toward the center first the bottom and then the top, turn a further 90 °, cover with foil and put it in the fridge for 40 minutes.
2
Take the dough from the fridge, roll out a rectangle with the short side in front of you, about 1 cm thick and repeat the folds: bent toward the center of the bottom and then the top, turn a further 90 ° (open side always at your right), cover with foil and put it in the fridge for 40 minutes. Cover with plastic wrap and put it in the fridge for 40 minutes.
3
Take the dough from the fridge, roll out a rectangle with the short side in front of you, about 1 cm thick and repeat the folds: bent toward the center of the bottom and then the top, turn a further 90 ° (open side always at your right), cover with foil and put it in the fridge for 40 minutes. Cover with plastic wrap and put it in the fridge for 40 minutes.
At this point, take the dough and roll it out into a long and narrow rectangle, about 1 cm high.
With a knife cut into triangles and make a cut of 1 cm and 1/2 around the center of each base.
Place in the center of each triangle a spoonful of jam and sprinkle lightly.
Roll up the croissants for keeping the two edges of the base and make sure that the tip remains below, incurvateli slightly.
Line a baking tray with the appropriate paper and position the brioches thus formed, taking care to leave them at a certain distance, because they will rise again for 3 hours.
Once you have spent the last 1 leavening brush them with beaten egg.
Bake in oven at 220 ° C for 5 minutes and then lower the oven to 180 ° C and continue cooking for 10 minutes.
And now yum yum!
Oven: 428°F-356°F
Cooking time: 5+10 minutes
Difficulty: difficult
 |
| Fig.2 |
 |
| Fig.1 |
Dough:
Mix flour, water, sugar and yeast in the planetary with the hook knead for 5 minutes, add salt and butter and continue to knead for 10 minutes or until the dough is elastic and not sticky. Wrap in plastic and refrigerate for 4 hours, or even overnight.
After this time take the dough and roll it out to a thin sheet (fig.1), take the stick of butter cold from the fridge, sprinkle with flour and place it between two sheets of plastic wrap.
Spread with a rolling pin forming a layer as wide as the sheet of dough, along 2/3 of the same and thin (fig.2). Place the rectangle of butter thus obtained in the fridge covered with foil.
1
Take the dough from the fridge and put on the rectangle of butter to cover it for 2/3, fold the dough over the butter and overlap free dough on this, the portion of dough covered in butter.
At this point turn the dough 90 degrees, making sure that the open end is on your right.
Spread this mixture "stuffed" with butter and cut a big rectangle with the short side facing you. Bent toward the center first the bottom and then the top, turn a further 90 °, cover with foil and put it in the fridge for 40 minutes.
2
Take the dough from the fridge, roll out a rectangle with the short side in front of you, about 1 cm thick and repeat the folds: bent toward the center of the bottom and then the top, turn a further 90 ° (open side always at your right), cover with foil and put it in the fridge for 40 minutes. Cover with plastic wrap and put it in the fridge for 40 minutes.
3
Take the dough from the fridge, roll out a rectangle with the short side in front of you, about 1 cm thick and repeat the folds: bent toward the center of the bottom and then the top, turn a further 90 ° (open side always at your right), cover with foil and put it in the fridge for 40 minutes. Cover with plastic wrap and put it in the fridge for 40 minutes.
At this point, take the dough and roll it out into a long and narrow rectangle, about 1 cm high.
With a knife cut into triangles and make a cut of 1 cm and 1/2 around the center of each base.
Place in the center of each triangle a spoonful of jam and sprinkle lightly.
Roll up the croissants for keeping the two edges of the base and make sure that the tip remains below, incurvateli slightly.
Line a baking tray with the appropriate paper and position the brioches thus formed, taking care to leave them at a certain distance, because they will rise again for 3 hours.
Once you have spent the last 1 leavening brush them with beaten egg.
Bake in oven at 220 ° C for 5 minutes and then lower the oven to 180 ° C and continue cooking for 10 minutes.
And now yum yum!
See the recipe in printable PDF
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