Surprise Croissants

Name: Surprise Croissants - Liliana N.
Ingredients: 500 g flour; 1/2 teaspoon salt; 300 ml lukewarm water; 1/2 cube of yeast; 2 tablespoons olive oil; 2 cans of sausages; 100 g tomato paste; 50 g mustard; 1 tablespoon cumin; oregano; 1 egg for brushing

Appetizers - Surprise Croissants by Liliana N. - Recipia

Croissants with sausages, tomato paste, and mustard When I want a hearty breakfast made from simple ingredients, I make these croissants with sausages. I got the recipe from my son, Rareș, and it was a hit from the first try. The dough is leavened, and the filling is prepared very quickly: tomato paste, mustard, and sausages. After they are browned, the croissants are served warm, plain or alongside fresh vegetables. Quick Info Total time: not specified exactly; depends on the time needed for the dough to rise Preparation time: not specified separately Rising time in the tray: 10 minutes Baking time: 30 minutes Oven temperature: 180 degrees Celsius Servings: the number depends on the size of the squares and how many croissants are formed Difficulty: easy to medium Recipe type: breakfast, snack, sausages in dough Ingredients For the dough: 500 g flour 1/2 teaspoon salt 300 ml warm water 1/2 cube of yeast 2 tablespoons olive oil For the filling: 2 cans of sausages 100 g tomato paste 50 g mustard For finishing: 1 egg 1 tablespoon cumin Oregano, to taste The amount of oregano is not specified in the original recipe, so it is added to preference. The sausages are used as is, without a separate preparation method mentioned before assembly. Preparation method 1. Prepare the yeast Soak the yeast in warm water. The water should not be hot, as it can affect the yeast. The original recipe does not specify an exact time for this step, so it is sufficient to leave it until the yeast softens and can be mixed. 2. Form the dough Put the flour in a bowl and add the soaked yeast, water, and salt. Knead well until the ingredients come together and you obtain a homogeneous dough. Finally, incorporate the olive oil and continue kneading until it is distributed throughout the dough. The order is important in this recipe: the oil is added at the end, not at the beginning. No additional amount of flour or water is indicated, so keep the proportions from the ingredients and work the dough until it becomes uniform. 3. Let the dough rise Cover the dough and let it sit in a warm place until it doubles in volume. The duration is not fixed, as it depends on the kitchen temperature and how active the yeast is. Check the volume of the dough, not just the clock. 4. Roll out and cut the dough After it has risen, roll out the dough and cut it into squares. The size of the squares will determine the size of the croissants and how much filling each can hold. 5. Fill the croissants On each square, place a teaspoon of tomato paste and half a teaspoon of mustard. Then place a sausage and roll the dough so that the filling remains inside. It is good not to put too much paste or mustard, as the filling may leak out during baking. The quantities in the recipe are guidelines for each croissant, as presented in the original version. 6. Place them in the tray Grease the tray with oil and arrange the croissants in it, leaving a little space between them. Brush the surface with beaten egg, then sprinkle cumin and oregano. 7. Let them rise in the tray After placing and greasing them, leave the croissants for 10 minutes in the tray for a short rise before baking. 8. Bake the croissants Put the tray in the preheated oven at 180 degrees Celsius. Bake the croissants for about 30 minutes, until they are browned. They are served warm. Why I make the recipe often I like that the dough is made from ordinary ingredients, and the filling does not require much preparation. The recipe is suitable when I want something more substantial than a sandwich, but without spending much time preparing a complicated breakfast. I received it from my son, Rareș, after it was successful, and I kept it because it is simple and practical. The croissants are best right after baking when the dough is warm and the sausages are at the same temperature as the rest of the filling. Tips Use warm water, not hot, for soaking the yeast. Let the dough rise until it doubles in volume. The time may vary, so volume is a better indicator than a fixed duration. Add the oil after kneading the flour with the yeast, water, and salt, according to the recipe steps. Do not overload the dough squares. A teaspoon of tomato paste and half a teaspoon of mustard are the indicated amounts for each piece. Let the 10 minutes of rising happen directly in the tray before putting the croissants in the oven. Bake the tray in the preheated oven, not in a cold oven. The 30 minutes are counted after placing the tray in the oven preheated to 180 degrees. Substitutions The recipe uses sausages, and the source does not indicate a specific alternative. They can be replaced with another type of sausage suitable for dough, but the result may differ depending on thickness and composition. Olive oil can be replaced with another oil, but the original version uses two tablespoons of olive oil. Variations You can change the ratio between tomato paste and mustard if you prefer a more intense taste of tomatoes or mustard. However, in the basic version, one teaspoon of tomato paste and half a teaspoon of mustard are used for each croissant. Cumin and oregano are sprinkled on top before baking. If you want to keep the taste as close to the original recipe as possible, use both spices. The size of the croissants can be modified by cutting larger or smaller squares. No final number of pieces is indicated, as this depends on the chosen size. Serving ideas The croissants are served warm, as recommended in the original recipe. They can be placed on the table for breakfast, as a snack, or in a package for the road. When served, they can be accompanied by fresh vegetables if you want a more balanced meal, but the recipe does not include a specific side dish. Frequently asked questions How long should the dough be left to rise? The dough should be left in a warm place until it doubles in volume. The recipe does not specify an exact number of minutes, and the duration depends on the temperature in the room and the yeast. Can I put the croissants directly in the oven after filling them? No. After they are placed in the greased tray, brushed with egg, and sprinkled with cumin and oregano, they should be left for another 10 minutes to rise in the tray. At what temperature are they baked? The croissants are baked in a preheated oven at 180 degrees Celsius for about 30 minutes until browned. Do I need to boil or fry the sausages beforehand? No separate preparation of the sausages is mentioned. In the original recipe, they are placed directly in the dough along with the tomato paste and mustard. How many croissants come from the given quantities? The recipe does not specify an exact number. The final amount depends on how large you roll out the dough and the size of the cut squares. Nutritional values The values are estimates and cannot be calculated precisely, as the weight of the two cans of sausages is not mentioned, nor is the final number of croissants. As a guideline, a croissant with sausage and filling can have approximately 250-350 kcal, depending on size and type of sausages. For one piece, the general estimate is: Calories: approximately 250-350 kcal Protein: 8-13 g Carbohydrates: 30-40 g Fats: 10-18 g The greatest variation comes from the sausages and the amount of dough used for each piece. The tomato paste, mustard, egg, and oil also contribute to the total, but the amount of sausages has the most significant impact on calories and fats. Storage and reheating The croissants are best warm, right after baking. If there are leftovers, keep them covered and consume them as soon as possible, as the leavened dough gradually loses its fresh texture. For reheating, heat them until they are warm again. Do not leave them heating for too long, as the dough can dry out, and the sausages can become tougher. It is best to prepare only the amount you intend to serve on the same day.

Surprise Croissants

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