To obtain the most delicious croissants, it is essential to strictly follow each step of the recipe, ensuring that quality ingredients are used. We start by preparing the bread machine or, if you prefer the classic method, a large bowl. The first ingredient we add is butter, which should be melted and allowed to cool slightly. This will give the croissants a soft texture and a rich taste. After adding the butter, pour in the warm milk in which you have dissolved the sugar and salt. The mixture should be homogeneous, and the milk should not be too hot, so as not to destroy the yeast.
Next comes the flour, which should be sifted to avoid lumps, and the egg yolks, which will bring a beautiful color to the dough. Finally, add the dry yeast, making sure it is evenly distributed. If you are using fresh yeast, mix it with the sugar and dissolve it in a little warm milk, then add the resulting mixture to the other ingredients.
If you are using a bread machine, set the dough program and let it do its job. If you prefer to knead by hand, mix the yeast with the sugar and dissolve it with 50 ml of warm milk and 2 tablespoons of flour, letting the mixture rise. Rub the egg yolks with the salt, add the remaining warm milk, and pour the mixture over the flour. Add the risen yeast and knead the dough, gradually incorporating the melted butter. If the dough is too soft, add a little flour; if it is too hard, add milk.
Once the dough becomes smooth and elastic, place it in an oiled bowl, cover it, and let it rise in a warm place, away from drafts, until it doubles in volume. Once the dough has risen, remove it onto an oiled work surface and roll it out into a rectangular sheet about 1 cm thick. Evenly spread with the filling made from homogenized ingredients.
Roll the dough into a log and let it rest for 15-20 minutes, covered with a towel. Repeat the rolling and rolling process, ensuring that each sheet is even. After you have cut the dough into triangles, shape the croissants by rolling from the base of each triangle to the tip. Place them on a baking tray lined with parchment paper and let them rise again for 20 minutes.
Before baking, brush the croissants with a beaten egg yolk to achieve a golden and appetizing crust. Preheat the oven and bake the croissants at 190 degrees for 10 minutes, then reduce the temperature to 180 degrees and continue baking for another 10-15 minutes, until they are golden brown and nicely risen. Once baked, transfer them to a rack to cool. These croissants are wonderful served warm, but they are just as delicious cold, offering a special taste with every bite. Enjoy!
Next comes the flour, which should be sifted to avoid lumps, and the egg yolks, which will bring a beautiful color to the dough. Finally, add the dry yeast, making sure it is evenly distributed. If you are using fresh yeast, mix it with the sugar and dissolve it in a little warm milk, then add the resulting mixture to the other ingredients.
If you are using a bread machine, set the dough program and let it do its job. If you prefer to knead by hand, mix the yeast with the sugar and dissolve it with 50 ml of warm milk and 2 tablespoons of flour, letting the mixture rise. Rub the egg yolks with the salt, add the remaining warm milk, and pour the mixture over the flour. Add the risen yeast and knead the dough, gradually incorporating the melted butter. If the dough is too soft, add a little flour; if it is too hard, add milk.
Once the dough becomes smooth and elastic, place it in an oiled bowl, cover it, and let it rise in a warm place, away from drafts, until it doubles in volume. Once the dough has risen, remove it onto an oiled work surface and roll it out into a rectangular sheet about 1 cm thick. Evenly spread with the filling made from homogenized ingredients.
Roll the dough into a log and let it rest for 15-20 minutes, covered with a towel. Repeat the rolling and rolling process, ensuring that each sheet is even. After you have cut the dough into triangles, shape the croissants by rolling from the base of each triangle to the tip. Place them on a baking tray lined with parchment paper and let them rise again for 20 minutes.
Before baking, brush the croissants with a beaten egg yolk to achieve a golden and appetizing crust. Preheat the oven and bake the croissants at 190 degrees for 10 minutes, then reduce the temperature to 180 degrees and continue baking for another 10-15 minutes, until they are golden brown and nicely risen. Once baked, transfer them to a rack to cool. These croissants are wonderful served warm, but they are just as delicious cold, offering a special taste with every bite. Enjoy!
Ingredients
Dough - 60 g melted butter - 180-200 ml warm milk - 1 tablespoon sugar - 1 teaspoon salt - 400 g flour - 2 egg yolks - 20 g fresh yeast / 1 packet dry yeast Filling - 100 g unsalted cottage cheese - 100 g telemea cheese - 100 g butter Others - oil - 1 egg yolk, for finishing