•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Croissants Recipe
Today I present to Your attention a recipe for croissants stuffed with orange and Apple jam. Very tasty, fast and simple!
Cook Time 20 minutes
Servings
Ingredients
Dough
Filling
For sprinkling
Cook Time 20 minutes
Servings
Ingredients
Dough
Filling
For sprinkling
Instructions
  1. Dilute yeast in 100 grams of warm milk, add 1 tablespoon of sugar, sift 2 tablespoons of flour, mix, cover and leave for 20 minutes Beat egg with sugar by hand. Sift flour into a deep bowl and mix with melted butter, egg-sugar mixture, salt, remaining milk and sourdough.
    Dilute yeast in 100 grams of warm milk, add 1 tablespoon of sugar, sift 2 tablespoons of flour, mix, cover and leave for 20 minutes
Beat egg with sugar by hand. Sift flour into a deep bowl and mix with melted butter, egg-sugar mixture, salt, remaining milk and sourdough.
  2. Knead the dough, cover with a towel and leave for 1 hour. The dough should increase in volume.
    Knead the dough, cover with a towel and leave for 1 hour. The dough should increase in volume.
  3. Once the dough to rise again to press down it.
    Once the dough to rise again to press down it.
  4. Divide the dough into 2 parts and roll out 2 layers, 2 mm thick.
    Divide the dough into 2 parts and roll out 2 layers, 2 mm thick.
  5. Each layer is cut into triangles.
    Each layer is cut into triangles.
  6. With a wide side of the triangle to put 1.5 tbsp of the filling.
    With a wide side of the triangle to put 1.5 tbsp of the filling.
  7. Spin each triangle into a roll. Lay a baking sheet with baking paper, put the workpiece. Leave on for 10-15 minutes.
    Spin each triangle into a roll. Lay a baking sheet with baking paper, put the workpiece. Leave on for 10-15 minutes.
  8. Preheat the oven to 175 degrees and bake for 20 minutes. Cooled croissants sprinkle with powdered sugar.
    Preheat the oven to 175 degrees and bake for 20 minutes. Cooled croissants sprinkle with powdered sugar.

  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *