Croissants with bacon - Suzana Mitić
Croissants with bacon – soft and fine.
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Croissants with bacon - Suzana Mitić
- 2 eggs
- 1 dl of lukewarm milk
- 1 dl of sour water
- 1 dl oil
- 1 teaspoon of sugar
- 1 cup level salt
- kg about 1 flour
- For the croissant filling:
- 200 g of bacon
- 5 spoon of sour cream
- To coat:
- 1 yolk
- 1 spoon of sour cream
- a little sesame
- some sea salt
- Knead the dough from the above ingredients and leave it in a warm place to rise. The mass should double in size.
- Divide the resulting dough into two parts. Roll out a large circle and divide it into 16 parts.
- Put half a teaspoon of sour cream and some chopped bacon on each part. Wrap the croissants.
- Repeat the procedure with the second crust.
- Beat egg yolks with cream and spread on each croissant. Sprinkle with sesame seeds and put a little sea salt.
- Place them in a baking tray and leave them for about 15 minutes to rise a little more.
- Bake in a preheated oven at 200 C until golden brown.
