Croissants and coffee – a favorite French breakfast. In the classics of confectionery art, these are puff pastry or pastry buns with a bagel-shaped filling. Moreover, true gourmets attach great importance to the quality of the dough, and it is determined by the content of butter. If vegetable margarine or a mixture of margarine and butter was used in the manufacture of a croissant, then such a bun is called a regular or confectionery bun. It usually comes in the shape of a crescent. A product made from high-quality butter with a fat content of at least 82% is straight, and such a croissant is called pompously “pure butter”. We bring to your attention the recipe for such a truly French pleasure.
For cooking you will need:
1 kg wheat flour
2 eggs
1 sachet of yeast
8 st. tablespoons butter, previously melted
2 glasses of milk
poppy
salt and sugar
Recipe:
Prepare the dough: pour two tablespoons of sugar into a heated, but not hot milk, add a couple of yolks (do not add proteins, from them the dough becomes rude), a pinch of salt, yeast and butter. In portions, adding flour, knead the dough. At the end of the process, it should not stick to your hands. Cover the container with the dough and put in a warm place for one and a half to two hours.
When the dough has doubled in volume, punch it down and roll it out into a large rectangular shape. Cut the workpiece into long triangles. Brush each piece with oil.
Mix pre-soaked briefly in boiling water and squeezed poppy seeds with sugar. The proportion depends solely on your taste. Some like it sweeter, some don’t. Distribute the filling in a thin layer along the entire length of the triangle, you should pay attention, the thicker the layer, the worse the bun will curl.
Roll the semi-finished product into a tube from the wide edge to the narrow one, and roll it tightly so that the filling does not spill out. Arrange on a greased baking sheet, brush the top with egg or butter and bake at 190 degrees for about twenty minutes.
You don’t have to make your own dough. You can also use purchased ones, only you need to “ennoble” it – add yolks, butter, sugar and let it rise again. Or you can just take a frozen layer of puff pastry and make buns out of it. In addition, those who are fasting or on a diet can take the appropriate amount of water and vegetable fat instead of milk and butter. But it should be noted that such a product can only be called a “croissant” very conditionally. True, it will still be delicious.