Butter croissants with fillings
275 - 14 порции
I want to offer recipe buns bagels. I have a walnut and poppy-seed filling, but you can take any. Put the dough sponge method. The product of such dough is much tastier and remain soft and fresh for a long time. You save 20min., and the result will please you. The dough is delicate and airy.
Ingredients for Butter croissants with fillings
- Buttermilk - 200 ml
- Yeast - 15 g
- Sugar - 1 tsp.
- Flour - 150 g
- Flour - 280 g
- Chicken egg - 1 piece
- Egg white - 1 piece
- Salt - 1/4 tsp
- Vanilla sugar - 1 package.
- Leavening agent - 1 tsp.
- Butter - 30 g
- Vegetable oil - 25 ml
- Sugar - 90 g
- Nuts - 100 g
- Mac - 80 g
- Yolk egg - 1 piece
- Cream - 1 tbsp
- Flour - 50 g
Step by step instruction of cooking Butter croissants with fillings
I have buttermilk, derived from making butter from cream 32% of the Doc.
Yeast (they must be fresh, bright colors) can crumble with your hands, add sugar and pour warm buttermilk (temp.35-40C), stir, add the sifted flour.
To make the dough.
The bowl cover with cling film or towel and put in a warm place
Prepare the muffin. In a bowl pour the egg and protein, add salt, sugar,
the vanilla sugar.
All beat with a mixer in a magnificent mass.
Add the soft butter (butter not to drown, because it is in the form restofline gaining a lot of flour) and whisk.
In approaching the dough pour in the muffin mix.
Flour mixed with baking powder, sift and add parts, mix the dough with a spatula.
As soon as the dough begins to gather in the com, pour vegetable oil.
Knead the dough by hand in bowl. If will feel that the dough is soft, you can add a little flour.
I kneaded in the bowl for 5-7min. until smooth.
The bowl and the dough to grease with vegetable oil.
Cover with film and put in a warm place for 60min.
Ready put the dough on the work surface covered with flour, punch down.
Divide into 14 equal portions of about 60g each, workpiece to roll into a ball,
cover with foil and leave to rest for 5min.
Each ball roll out into a thin layer on the edge to spread the filling.
The filling to cover the dough well together, and press it down with your finger.
Slice the dough into strips with a pizza cutter.
Roll to roll, roll into the shape of a horseshoe.
Spread on a baking sheet covered with baking paper
cover with plastic wrap, put in a warm place for 20-30min.
Yolk vzbit with sugar and cream.
For 5-7min. before baking the bagels to lubricate the yolk mixture.
Bake in preheated oven до200С until done, do not forget that the dough is rich, and should not burn (watch your oven, if the top starts to burn, cover the rolls with foil) for 20-25min.
Cool on a wire rack.
The walnut filling, just add milk.
Poppy-seed filling, just add milk.