Pastries 25 BANI - also for fasting

Name: Pastries 25 BANI - also for fasting
Ingredients: 600 ml warm milk or water (if making for fasting) 1 kg sifted flour 8 tablespoons of oil 4 tablespoons of sugar 2 teaspoons of salt 30 g fresh yeast oil or an egg yolk for greasing (oil if fasting) ch; sesame; poppy seeds for sprinkling on top

Pasta/Pizza - Pastries 25 BANI - also for fasting by Dorina E. - Recipia

Fluffy croissants like in the old days Preparation time: 30 minutes Rising time: 1 hour Baking time: 20-25 minutes Total: Approximately 1 hour and 55 minutes Number of servings: 24 croissants Who doesn't remember those delicious, fluffy croissants that enchanted our childhood? With a symbolic price of 25 bani, these delights were a true culinary treasure in the past. Whether filled with cheese, Turkish delight, or seeds, these croissants have a rich history, appearing in various forms and recipes over time. Today, I invite you to recreate this culinary memory with a simple yet flavorful recipe. Main ingredients: - 600 ml warm milk (or water, if making vegan croissants) - 1 kg sifted flour - 8 tablespoons of oil - 4 tablespoons of sugar - 2 teaspoons of salt - 30 g fresh yeast - Oil or 1 egg yolk for brushing (oil if vegan) - Cheese, sesame, or poppy seeds for sprinkling on top Dough preparation: 1. Start by mixing the fresh yeast with the sugar in a small bowl. Add the warm milk and gently stir until the yeast liquefies. It is essential that the milk is warm, not hot, to avoid killing the yeast. 2. In a large bowl, sift the flour, adding the salt and mixing well. Sifted flour will ensure a fine and fluffy texture for the croissants. 3. Add the yeast mixture to the bowl with the flour and gradually incorporate the oil. At this step, you can use a bread machine to knead the dough, which will make the process easier. If kneading by hand, ensure the dough becomes elastic and smooth. 4. Cover the bowl with a clean towel and let the dough rise for about 30 minutes in a warm place. The dough should double in volume. Shaping the croissants: 5. Once the dough has risen, divide it into two equal parts. Each part will be divided into 12-13 pieces. You can use a knife or a spatula to make the cuts. 6. Each piece of dough is shaped into long cords, which you will tie into a knot, creating a knot shape. This shaping technique adds a touch of originality to your croissants. 7. Let the knots rise for 15 minutes. This step allows the dough to become easier to handle. 8. Start with the first knot, rolling it out with a rolling pin into a triangle shape. It doesn't have to be perfect, but try to achieve a shape as close to a triangle as possible, as this will help with the later rolling. Filling the croissants (optional): 9. If you want to fill the croissants, now is the perfect time. You can add grated cheese, Turkish delight, poppy seeds, or sesame seeds before rolling the dough. 10. Start rolling the croissant from the wider part of the triangle towards the tip, forming a cylinder. Then, gently bend the tip to give it the characteristic croissant shape. Baking: 11. Place the croissants, tip down, on an ungreased baking tray. If they are vegan, brush them with a little oil; if you prefer a richer version, use an egg yolk for a shiny appearance. 12. Preheat the oven to 180°C (350°F) and bake the croissants for 20-25 minutes, or until golden and fluffy. 13. After removing them from the oven, let them cool slightly on a cooling rack. They will be irresistible and will surely bring a smile to the faces of your loved ones. Useful tips: - You can experiment with different fillings, such as chocolate, jam, or sweet cheese, to customize the recipe. - If you have leftover dough, you can freeze it. This will allow you to make delicious croissants in the future. - Croissants can be served warm or cold. They are excellent for breakfast, snacks, or even as appetizers at parties. Nutritional information (per croissant): - Calories: Approximately 150 kcal - Protein: 3g - Carbohydrates: 24g - Fat: 5g Frequently asked questions: 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast, but you will need to adjust the quantity. Usually, 10 g of dry yeast is equivalent to 30 g of fresh yeast. 2. How can I tell if the dough has risen enough? The dough should double in volume and become fluffy. You can do a simple test: gently press it with your finger; if it slowly springs back, it is ready. 3. How can I keep the croissants fresh? Keep the croissants in an airtight container at room temperature for up to 2 days. For a longer duration, you can freeze them. In conclusion, these fluffy croissants are not just a simple recipe but also a journey back in time to the flavors of childhood. Whether you prepare them for yourself or for your loved ones, they will surely be appreciated. Don't forget to share them with friends to recreate those unforgettable moments together!

Ingredients

600 ml warm milk or water (if making for fasting) 1 kg sifted flour 8 tablespoons of oil 4 tablespoons of sugar 2 teaspoons of salt 30 g fresh yeast oil or an egg yolk for greasing (oil if fasting) ch
sesame
poppy seeds for sprinkling on top

Pastries 25 BANI - also for fasting

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