Desserts
Croissant
Ingredients
Ingredients for 16 pieces
60 dkg
flour
20 dkg
Mizo lactose-free butter
1 whole
egg
2 dkg
fresh yeast
6 g
baking powder
5 dkg
sugar
1 teaspoon
salt
1 tablespoon
lemon juice
1.5 dl
Mizo lactose-free milk
1.5 dl
water
1 whole
egg
Instructions:
Mix the butter with 8 dkg of flour, shape into a rectangle and put in a refrigerator for 1 hour. Crumble the yeast into the remaining flour, stir in the baking powder, salt, sugar, eggs and lemon juice. Add the mixture of water and milk and knead into a soft dough.
Stretch it on a board into the shape of a clover and put the butter in the middle. Fold the dough over four sides to shape a small bag. Wrap in cling foil and let it rest in the fridge for thirty minutes.
After this roll out the dough into a 1 cm thick rectangle. Fold the lower third up to the middle, then comes the upper third, then the right and left sides. Repeat this twice every 20 minutes. After the third fold, let it rest in the refrigerator for 40 minutes. Cut it in half, making it easier to work with. Roll out one of the dough loaves into a 25 x 40 cm rectangle and cut it into 8 triangles. Starting at the wider end, roll them up while stretching them to have as many layers as possible. Do the same with the other half of the dough.
Put the croissants on a baking tray, spread them with lightly beaten eggs, and let them rest for 40 minutes. Bake in a preheated oven at 200 degrees for 18-20 minutes or until golden brown.
Tip: the pastry can be filled, but it is also very delicious on its own.