Soft and fragrant: Savory or mild croissants, the choice is yours
There is hardly a person who does not like croissants, or some other kind of pastries, whose taste and smell remind us of childhood. But since making the dough itself is a bit more complicated, many of us buy our croissants at a bakery.
For those who don't know, the muffin is the gastronomic "ancestor" of the croissant and was known in Austria as early as the 13th century. In Paris, the first croissants were sold between 1837 and 1839, when Austrians August Tsang and Ernst Schwarzer opened the Viennese bakery. Their versions of the muffin (in the shape of a crescent moon) soon inspired a number of imitators and the croissant emerged as a standard pastry by 1850. However, historians of gastronomy and French cuisine state that the current croissant recipe became a French culinary symbol only in the 20th century.
This time we encourage you to try making homemade croissants, perfect for breakfast or a snack.
- 500 g of soft flour
- 1 pack of dry yeast
- 1 tablespoon salt
- 1 tablespoon sugar
- 200 ml of warm milk
- 80 ml of oil
- 100 g of cream at room temperature
- 150 g of frozen butter
- yolk for coating
Put the flour, salt and sugar in a deep bowl and mix well. Then, add the warm milk, oil and pavla kata. Mix all the ingredients and knead the dough for at least 10 minutes. Cover the resulting dough with a transparent film and let it rest for at least 45 minutes.
Roll out the dough to a thickness of 2 centimeters. Grate the pre-frozen butter over the dough and fold the dough into a roll. Roll the resulting roll into a long rectangle. Cut the dough in the form of triangles and from each triangle make the standard shape for a muffin, i.e. a croissant. Arrange the croissants on baking paper and coat them with the beaten egg yolk.
Place the croissants in a cold oven and turn it on at 200 C. When the temperature reaches 200 degrees, bake for another 10 minutes.
If you wish, you can fill the croissants with a mild filling or with a salty filling. You can put the filling before or after baking the croissants. If you want a light filling, you can add a packet of vanilla sugar to the dough.
But if you are one of those who prefer salty croissants, sprinkle them with coarse salt before baking, and when they are baked, make sandwiches with ham, cheese, etc.