Today we are making a sweet dough.These will be small homemade croissants. And in my own way. Because according to that recipe, they look too tasty to me.
| Flour | 1,5kg |
|---|---|
| Water | 200ml |
| yeast | 25g |
| salt | 5g |
| sugar | 50g |
| sunflower oil | 50ml |
The making process is not difficult at all, and literally everyone can make such croissants for themselves. Of course, you don't have to put jam like I do inside. For that reason, I put jam because I had homemade jam at home, so I spread it on these croissants. In order for the taste of the croissants themselves to be as good as possible in the end.
Pour lukewarm water into a bowl and add the yeast. Mix everything until the yeast dissolves, then add salt, sugar, oil, mix it all. When everything is combined, add 1 kg of flour
Stir until the mass becomes firm, then mix a little by hand, because it will be much easier for you. Or in case you have a mixer at home that is intended for this kind of test. You can also use it to make the mixing process as easy and fast as possible.
When I finished mixing by hand, I left the dough in a warm place to rise. When the dough rises, I took it to prepare the jam for filling the croissants.
I poured jam into one bowl and added ground walnuts to make it tastier when baked. Because walnuts in combination with jam give a fuller taste to the spread that is in the croissant. So my recommendation to you is to do the same as me.
You don't have to fill croissants with jam, you can pour whatever you want, it's good when the croissants are with chocolate cream, but today I make them with jam and nuts. Instead of walnuts, you can pour, for example, ground hazelnuts, almonds or pistachios. But there is also a variant to add a little of everything, which is also very tasty. Especially to lovers of nuts.
Now the dough has risen, I took and shaped the dough into small triangles, I made jam for the wider part of the triangle and then I twisted that wider part of the triangle towards the very top of the triangle. I arranged the croissants in a tray. And in the tin, I tried to leave as much space between the croissants as possible, because they will eventually spread in the oven.
Baking lasted 20 minutes when the croissants became light brown, I took them out of the oven. Croissants are delicious, melt in your mouth, are sweet enough and are very soft. If you decide to make it, write me how you liked the recipe. As well as which combination you chose, whether like me you either smeared with cream, or added other nuts. I wonder if I am the only one who adores this combination in croissants.