Stuffed Butter Croissant
Last Updated on
Sweet pastries filled with chocolate or various jams are best suited as part of the breakfast menu along with good coffee, cocoa …
Ingredients:
Procedure:
1. Sift the flour mixed with salt into a larger bowl, add the yeast, sugar and 2 whole eggs and 1 egg yolk, finally pour the milk into the mixture, process first with a food processor and then with your hands, first in the bowl and then on a work surface dusted with a little flour, if you have a robot, knead the dough directly in the robot
2. Work the dough to an elastic consistency, then cover the bowl with cling film and leave to rest for 15 minutes
3. Unwrap the well-chilled butter, but leave it on the wrapper, dust generously with flour and use a rolling pin to roll the butter into a flatbread
4. Roll out the dough on a floured work surface to form a rectangle, place the butter in the middle and press the butter into the dough with your fist, remove the wrapper and use your fingers to press the butter into a pancake about 1/
2 cm high, then fold the dough over the centre of the butter like an envelope and leave to rest in a cool place for 30 minutes
5. Roll out the rested dough preferably from the centre and seams upwards to join the butter to the dough, fold the pancake in half like a book and refrigerate again for 30 minutes
6. Continue rolling out the dough; at this point, roll out the dough from the centre to the edges to form a long strip about 3/
4 cm thick, fold it lengthwise into thirds (fold the dough first inwards from one short side and then from the other), put the folded dough back in the fridge, this time for 60 minutes
7. Turn the cold folded dough towards you so that the folds are “on the side”, and roll it out again, again from the centre to the edges, into a long strip, folding then proceeds in the same way, and again put it to chill, repeat the procedure 3 times!, 8. Now cut the dough into narrow triangles, the base of the future croissants, using diagonal cuts, and in order to keep them from curling and to create nice corners, make a 2 cm notch in the middle of the shorter side of each triangle
9. Place a teaspoon of jam, jam or slightly melted chocolate on each triangle and form the desired shape; roll from the cut side towards the tip, holding the tips apart during the first turn, place the rolled croissants on a greased and floured baking sheet
10. Brush the finished sweet croissants with beaten egg and leave them in a warm place to rise for about 45 minutes
11. Bake in a preheated oven at 180 °C until golden brown, about 15 minutes.
