Croissants with a little butter and oil Quick and easy recipe

Croissants with a little butter and oil: This recipe for homemade croissants involves the use of butter but in less quantity than the classic flaking of croissants, replaced with a part of oil. I also made another recipe for homemade croissants that contain little butter and less yeast (by clicking on the blue link opposite), I will soon try to make the classic version also puffed.

Ingredients for 16 croissants:
- 500 grams of flour 0
- 250 ml of milk at room temperature
- 120 grams of sugar + 4 tablespoons of sugar
- about 80 grams of excellent quality butter
- 1 egg
- 15 gr of brewer's yeast or 5 gr of dry yeast
- 3 tablespoons of seed oil
- a generous pinch of salt
- grated rind of an orange


Most important steps

    Croissants with a little butter and oil

    Put the milk in a large bowl and melt the crumbled yeast inside, stirring with a fork.
    Add the sugar and the flour and mix with the whisk using the "curl" whisk always mixing add the egg, 3 tablespoons of seed oil, the grated orange zest and only at the end, a pinch of salt. Mix until you get a uniform dough. Cover it with cling film and let the dough rise for about an hour. Put the dough on the work surface and roll it out with a rolling pin to create a circle.

    Homemade croissant
    Homemade croissant

    Cut the circle of dough into 8 equal wedges using a pizza wheel and make 8 balls. Roll out each ball of dough to create a disc of thin dough 2 mm, brush the upper surface of the disc with melted butter repeat the operation with the other 7 discs brushing with butter, between one disc and the other on the butter choose 2 layers on to which add 2 tablespoons of granulated sugar (2 tablespoons on one layer and 2 tablespoons on the other). For example on the 2nd and 5th disc. On the last disc there must be neither butter nor sugar.

    Homemade croissant
    Homemade croissant

    Place the croissants on a sheet of parchment paper, space them a little from each other. Brush the surface with water and sprinkle with sugar grains or cane sugar. The croissants that you have to eat let them rise for 4 hours (better if you make them in the evening and let them rise all night) in a warm place in the house. Bake in a preheated oven at 170 ° for about 15 minutes or until golden brown.

    Homemade croissant
    Homemade croissant

    Note: The croissants you want to freeze put them on the sheet of parchment paper and on a tray immediately after making, they MUST NOT LEAVE. Seal the tray with cling film and place in the freezer. After an hour you can remove the tray and arrange the croissants in bags, portioning them with the number of croissants you will need. The previous evening you can remove the croissants from the freezer that you will need for the next day by arranging them on a sheet of parchment paper and on the plate you will use to bake, gently place (like a veil) the transparent film on the croissants without sealing. They will rise all night, in the morning bake and enjoy your homemade croissants. Enjoy your meal!

    PERFECT MATCH: Latte or orange juice.

    Croissants with a little butter and oil

    Croissants with a little butter and oil

    Enjoy your breakfast!


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