Croissants.
Croissants - Jelena Nikolić
Croissants.
- 1 kg of soft flour
- 1 cube of yeast
- 500 ml water (lukewarm)
- 2 teaspoons of sugar
- 3 teaspoon of salt
- 1 cup of sour cream (180g)
- 100 ml of oil
- 250 g of margarine
- 1 piece of yolk
- Sesame
- Mix a little water, sugar, yeast and a spoonful of flour and let it rise. Pour the risen yeast into the flour, add water, oil, sour cream and salt. Knead the dough. Transfer it to a floured work surface, knead until it becomes elastic. Return the dough to the bowl, cover with a cotton napkin and let it rest for 15 minutes.
- Divide the dough into 3 parts (3 noodles). Place one noodle on a floured work surface, divide it into 8 balls, flatten them one by one with a rolling pin and arrange them one on top of the other. Coat all but the last with margarine.
- Roll out the dough with a rolling pin (about 50 cm in diameter) and cut it into 16 parts (16 triangles). The same procedure for the remaining two noodles.
- If desired, fill with cheese, sunk... or leave without filling. Roll up (from the wide side to the narrow side), arrange in a tray (greased or lined with baking paper). Coat with beaten egg yolk, sprinkle with sesame seeds.
- Bake for 20 minutes in an oven heated to 200 C, then for another 15 minutes at 180 C.
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