This pastry originally comes from France, but has now become popular all over the world. Try this recipe out for yourself and enjoy a self-baked croissant at breakfast with a cup of coffee or tea….There's no better start to the day.
|600 g||Mix B - Bread-Mix|
|15 g||fresh yeast|
|10 g||dry yeast|
|For the filling:|
|a little bit of||jam|
|a little bit of||chocolate spread|
- Make a pile of the flour on the working surface and make a small depression in the middle. Add the yeast, the milk, the egg, and the margarine in the depression. Knead all of the ingredients together until a smooth dough is formed.
- Roll out the dough with a rolling pin to a thickness of about 5 mm. (1/4 in.)
- Cut out triangles, spread on every triangle a teaspoon jam or chocolate crème and roll them together from the two outer corners to the top corner in the shape of a spiral, bend slightly to give the typical crescent shape.
- Place them on greaseproof paper (wax paper) and cover with a dish towel.
- Allow them to rise at room temperature until they doubled theirm volume, spread with beaten egg, and then bake in the oven for 20 minutes at 210°C. The croissants can also be baked longer in the oven, when necessary. Be careful, the pastry will brown more, when adding more sugar.