Hot croissants - And so, something "accidental" again. I don't like to plan too much when I prepare food. Although even when I plan and firmly decide to prepare something specific, in the end it turns out to be something completely different...
This dough was prepared for buns, but croissants were created.
I almost always prepare the dough according to the good old custom - I knead it in the evening and leave it overnight, in the morning I knead it, and then I leave it to rest a bit...
PS I wanted to add some dried rosemary, but I didn't have it on hand. If you have it, put a pinch in the dough.
Spicy croissants - Kristina Gašpar - Recipes and Cookbook online
Spicy croissants - And so, something "random" again. I don't like to plan too much when I prepare food. Although even when I plan and firmly decide to prepare something specific, in the end it turns out to be something completely different...
Ingredients for the dough:
- 800 g of soft flour
- 4,5 dl of milk
- 1 teaspoon of salt
- 2 teaspoons of sugar
- 15 g of fresh yeast
Coating Ingredients:
- 200 g butter
Filling ingredients:
- 40 g of Parmesan cheese
- 50 g of edamame
- crushed hot pepper (to taste)
For coating and sprinkling
- 1 egg
- salt (to taste)
- Prepare the dough as follows: mix flour and salt, make an indentation, and pour the yeast that you previously stirred in milk together with sugar into the indentation. Knead the dough until it becomes smooth and non-sticky.
- Wrap it in transparent foil and leave it in the fridge until morning, then knead it and divide it into 4 parts. Make the noodles and let them rise at room temperature. About 20 minutes is enough.
- Roll out each noodle as thin as possible and coat them with 50 g of melted butter, all but the last one, the top one. (50 g of butter remains for the last noodle-dough, which you will spread after standing and developing.)
- Leave the dough to rest for about 15 minutes, cover it with a cloth or a bag.
- Then, roll out the dough thinly, but take care when rolling out to preserve the shape of the circle.
- Now use the rest of the butter and coat the dough, sprinkle with crushed hot pepper, parmesan and grated edamame.
- Pat the cheese and paprika into the dough by hand, then cut it into 4 parts, and each quarter into another 8 parts.
- Twist the croissants by pulling the dough with your hand while twisting in order to get the most beautiful shape. (When you twist the widest part, you stretch the dough slightly with your hand to the narrow part).
- Place the rolls in a tray that you have previously covered with baking paper. Brush them with beaten egg, sprinkle with salt and ground pepper.
- Cover the tray with a bag or cloth so that the rolls do not dry out and let them rest for about 40 minutes.
- Bake them in a heated oven at 200 degrees for about 20 minutes - until they are golden brown.
- Be careful, don't forget the time like me ;).
- Note: determine the amount of hot pepper yourself, if you like it hot, put more, if you don't, put less. Paprika gives them a special taste, so if you leave it out, it won't be that ;).
- If you don't have enough time, you can't leave the dough overnight, knead it in the usual way - mix the yeast with sugar in a little milk, add a couple of spoons of flour, mix well, let it rise, then knead the dough.
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