Viennese croissants
Layered, butter-brushed Viennese croissants rolled from stacked, thinned dough sheets and filled with chocolate, jam or cheese.
Ingredients
| 650 g | flour | |
| 250 ml | fresh cow's milk | |
| 100 ml | lukewarm water | |
| ½ tbsp | 7.5 ml | baking powder |
| 1 | dry yeast | |
| 1 tsp | 5 ml | salt |
| 1 tbsp | 15 ml | sugar |
| 4 tbsp | 60 ml | vegetable fat |
| 1 | egg | |
| 250 g | cow butter | |
| 1 | egg for brushing | |
| — | chocolate, jam, cheese or other of choice (filling) |
Instructions
Necessary products:
- 650 grams flour
- 250 ml fresh cow's milk
- 100 ml lukewarm water
- 1/2 tablespoon baking powder
- 1 dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 4 tablespoons vegetable fat
- 1 egg More:
- 250 grams cow butter
- 1 egg for brushing Filling:
- chocolate, jam, cheese or other of choice
Method of preparation: In a bowl I activate the yeast with the lukewarm water, the sugar and 1 tablespoon flour. I stir and leave it to froth up. I mix the flour and the salt in a separate container. I stir well, make a well and in it I put the yeast, the fresh milk, the egg, the oil and the baking powder. I knead a soft and elastic dough. I divide it into 8 separate balls. From each I roll out a sheet with a diameter of about 20 centimetres. I lay the sheets one on top of another, generously brushing butter between them, and on the last one I do not apply fat. After that I roll out one large sheet with a thickness of 7-8 millimetres. I cut it into triangles, put filling of choice at the base of each and roll up. I place the finished croissants in a baking form lined with paper. I cover with a towel and leave in a warm place until they double in volume. I brush the risen croissants with beaten egg and bake in an oven preheated to 180 degrees until golden. I take out and serve.