Wounds, how long it was not me… Slowly coming back, Speed up and I hope, as already is in full swing, I will not be able to stop. I really missed blogging, Review, Your visits and comments. During this whole time I was not here I had been crazy head, but you know. Moving is a difficult thing, and did not even realize, so difficult. But now I'm in a new home, a new kitchen, with a new oven and begin to examine the possibility of:) The welcome I have for you bagels. Such a simple, Such simple and so good! The provision has long spied on the blog Tastes and flavors and the only way is still lacking. Croissants are absolutely wonderful, soft, Light and buttery. In my version of cinnamon, strawberry jam, rose marmalade and the same, spread with butter only. Anyone can do your favorite version. Me there is nothing else like to invite you to be częstowania:) I recommend a very!
Aaa, I just wanted to mention, it was my debut rogalikowy. I think it can be regarded as successful:)
Ingredients 32 croissants:
- 1kg of wheat flour
- 4 eggs
- 150g butter
- 150g of sugar
- 16g of vanilla sugar
- 1,5 glass of milk [250ml]
- 40g of fresh yeast
- 1/2 teaspoon salt
- favorite filling (np. jam, marmolada, cynamon)
- egg for brushing
- coarse sugar for sprinkling
Pour into mixing bowl flour in, make a hole in it, Pour the crushed yeast, bridge the two tablespoons of sugar and pour half a glass of warm milk. Mix with a little flour so, in order to create consistency of thick cream. Allow to stand for 15 – 20 minutes to podrośnięcia. Melt butter in warm milk. Podrośniętego grout to add the remaining ingredients and mix smooth and elastic dough. Let stand covered at room temperature until double in volume. For me it was a 1,5 hours. After this time, remove the dough from the bowl and briefly to form. Divide the 4 of. Roll out each part of the cake with a diameter 26-28 cm in diameter. Then divide the 8 triangles. Each triangle spread with a teaspoon of your favorite fillings. Close croissant and put on a baking tray lined with baking paper. Allow to stand for 10 – 15 minutes until puffed up. Brush with beaten egg and sprinkle with coarse sugar.
Bake at 200 ° C for 15 minutes. Remove the grill and cool.
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