Croissants are lazy

[Manka]

Yes. Manka, while there is weather, you need to go to a barbecue Not far off, snow, winter That's when we will indulge in cheesecake buns and all kinds of concoctions

[Sonadora]

Sonadora, my wife did, I really liked the croissants, we will do more!

Bookmarked the recipe! Tomorrow I will banish laziness and do

Excellent recipe! I have been looking for such puff pastry for a long time. which is not difficult to prepare, and yet will be really flaky, and not just "like puff"
I'll try in the next week and unsubscribe.

And if you do it with a filling, then grease the last sheet with it, right?

No, don't! The filling is placed on the wide side of the already cut triangular layers and curled starting from this wide side with the filling

Made these croissants today. The dough was made in a bread maker, first kneading on dumplings, then on the Basic Dough. By the end of the program, the dough was just breathing, so airy and tender! Then the difficulties began - it was difficult to roll it out, as soon as you let it go, it again tends to the previous size. Somehow I folded the pile, but it goes under the rolling pin! I had to stretch it with my hands, no 5 mm and it didn't work. The thickness is about 3 cm. I cut it into sectors, and they also shrink rapidly. Well, I twisted it somehow. The croissants came up great. Baked in the microwave on the Oven mode for 35 minutes. Swollen like pigs. Fluffy and not weighty turned out. They smell like butter. I took a sample - incredibly tasty! But it doesn't look like shop croissants. These rolls can comfort anyone, as Winiepuh said. I will definitely bake some more, especially if I need to impress someone with deliciousness.
Thank you!

And I only did it in the main mode in the bread maker, it was also hard to roll out, but I rolled my 5 mm, the last cake, as advised, pulled it with a fold over the rest. But yours are much prettier than mine ...

[spring]

spring, but strictly according to the recipe, the trick is that the butter gets into the dough after the gluten swells. The dough is just fabulous! And the top cake, when trying to roll out, began to tear, and the whole pile disperses.
Thank you)))), I chose the cutest for the photo, and the rest ... of various shapes.

Well, here I, then, again doing the wrong thing, again using one mode. Layering was not enough for me, I see that I mixed everything at once and together. Nothing can be fixed now. That's how all the layers rolled out for me, did not break, but it was difficult to ride. Divided into 16 pieces. Today I decided as in the recipe, for 8.

Thank you girls for talking about the difficulties of rolling. I often have problems with this. The hostess or someone who has already done it will come and tell you how they nails nailed to the table stretched the circles without tearing them at the same time.

[iris. ka]

iris. ka, better with pens, handles))). Pull-pull and stretch. The dough is so soft and plastic, it squeaks. And, yeah, while the nails were nailed - it seemed to roll out, but lo and behold - again gathered in a pile. Well, the taste, ah ... special))))).

And I skated well. Well-fitting rolls easily turned into layers. With her hands - yes, she pulled up some, for beauty and evenness.

Girls, I have already made these croissants 3 times and divided them into 8 pieces and by 16. the balls roll out well, if you just dust the table just a little bit once for one ball, and then only dust the ball itself so that the rolling pin does not stick - a couple of movements rolling pin and now the finished workpiece is 1-3 mm thick. And then roll out a thick cake in the same way

Can I have a tight dough from the fact that the kneading in the bread maker?

No, I can't do that (((.And the dough is not tight, not hard, but it cannot be rolled out normally, only if it hooks on the table. Probably still depends on flour.

I also knead in a bread maker, but the scheme is as follows - I fall asleep strictly according to the recipe, turn on the "pelmeni" for 5 minutes, turn it off, add sl. oil and pods. oil, set aside 2 tbsp. l. flour and turn on ave. "Dough" - on my stove it's 2h 20min. While the stove evens out the pace. - this is just 15-20 minutes for autolysis of the dough, everything is as in the recipe. At the exit, the most tender dough and chic croissants

[nut]

nut, I'm following the same pattern. Very convenient with a bread maker.

I also knead in a bread maker, but the scheme is as follows - I fall asleep strictly according to the recipe, turn on the "pelmeni" for 5 minutes, turn it off, add sl. oil and pods. butter and turn on ave. "Dough" - on my stove it's 2h 20min. While the stove evens out the pace. - this is just 15-20 minutes for autolysis of the dough, everything is as in the recipe. At the exit, the most tender dough and chic croissants

Thanks, and so I'll try, our bread makers, you see, are the same, Panasonic.

Yes, Panasonic

[Look-batun]

Well, you give, two pages scribbled!
Look-batun, I am very glad that you and your wife liked it.

I have been looking for such puff pastry for a long time. which is not difficult to prepare, and yet will be really flaky, and not just "like puff"

Flax, it seems to me that it is not quite flaky. To do this, you probably still need to roll out the dough with cold butter, with all the features of working with yeast puff pastry.

Well, here I, then, again doing the wrong thing, again using one mode.

Butter, like other fats, should not be added to yeast dough immediately. If there is no time or desire to pre-knead and pause for 15-20 minutes, add them 7-8 minutes after the start of kneading + a part of flour 1-2 tbsp. l of the total (previously left). Panas will mix them successfully in the next 10-12 minutes if you knead the dough in the "dumplings" mode.

Then the difficulties began - it was difficult to roll it out, as soon as you let it go, it again tends to the previous size. Somehow I folded the pile, but it goes under the rolling pin! I had to stretch it with my hands, no 5 mm and it didn't work out close

Just looking at the photo, I would never have thought that there were difficulties with rolling and forming. Cool rolls, fluffy!
I divide the dough into 8 pieces, roll it out very thinly, lightly dust the table with flour under each cake. Before rolling, I strongly apply all the layers in the center with a rolling pin, so that they are at least a little printed. I don’t even know why it didn’t work out thinly to roll out the whole stack of "pancakes". Try to make the dough softer next time.
Nut, Ira, thank you very much for the prompt help to the girls in the subject!

[Sonadora]

Aaaaaa! Admin, don't hit! Didn't wait until it gets cold! Eat
Bagels are super! The most delicate! I have no words! Sonadora, Thank you!
I also had difficulties in rolling, small pancakes tried to shrink back. And the pile rolled out better.
The only thing is that I have a stove without a convention, but nevertheless, the temperature should be lower. My bagels are slightly tanned.

[Tatyana]

Tatyana, what a beauty! Now would be a piece!
Lenochka!

And nobody tried to make them with filling?
I found everything on the second page. Now we need to come up with a filling

The filling can be anything: chocolate, marmalade, cheese and even ham.

You need something special for such a tender dough. Basically, I've already come up with a chocolate custard with caramelized nuts. Or a lot like the "marzipan" of the Soviet catering. But, as correctly stated above, bagels are from the "goodbye waist" series, so I will not do it earlier than in a couple of weeks.
I will definitely report on the result.

The chocolate custard is a bombshell!

Alas, I am a bomb if I use it frequently

[Sonadora]

Sonadora,
Manyunya, I have a report to you. That's all that's left of 12 pieces, like try it.

Thank you, my friend. All your recipes are amazing!
4pcs-without filling, 4- with Babaevskaya bitter chocolate, 4- with plastic marmalade Vkusnotischscha!

[Alexandra]

Alexandra, how good the rolls are! Thank you very much for the pleasure to contemplate such beauty.

[Sonadora]

Sonadora, I report.
Under the pressure of publicity, today I made a new party. For the filling, grind the almonds into coarse crumbs. I added sugar and butter (it turned out something reminiscent of "marzipan" from Soviet times).
The son-in-law ate and groaned: he does not climb, but cannot stop (by the way, he is not a fan of sweet pastries). So there is nothing for a photo shoot.

[Sonadora]

Sonadora, and roll a stack of pancakes thin? I rolled it out thinly, it turned out to be a big circle. I cut it into 16 pieces, but after the oven there were no layers at all. There were just delicious buns.

My experiment is still in the oven. I'm waiting for it to be baked.
I liked the dough at work very much.

My sweets.



Made in 12 parts.
6- without anything, 6- with boiled condensed milk.
Vkuuuusno. Thank you, I am taking the recipe for active use - I liked it very much.

[Anastasia]

No, it doesn't work for me (((. And the dough is not tight, not hard, but not to roll out normally, only if it hooks on the table. Probably still depends on flour.

Anastasia, if you have problems with yeast dough: it rolls poorly, breaks, sticks, etc. - I advise after proofing and raising it (the whole process from kneading to lifting takes about 2 hours),
I recommend that you put the dough in the refrigerator, and keep it there then from 2 or more hours - up to 12 hours.
I put the dough in a plastic bag, greased inside. oil so that it does not stick first,
and I tie the bag handles NOT tightly so that the dough can rise, since it will rise and grow there further.

After that, 20-30 minutes before using the dough, just put it on the table - warm up.
I read in some recipe - now I always do this, with any rich yeast dough.
It does NOT stick either to the hands or to the surface, it cuts well, rolls out, etc. etc.

With that portion, I did just that. As you can see, my croissants are flaky like in the photo in the recipe.

[CurlySue]

CurlySue, oh, thanks, for sure! You need it in the refrigerator! I really like cold fermented dough, and indeed it is easier to work with it. This is how the dough turned out beautifully, does not stick, tender, but it tends to shrink back when rolling. I will definitely do this and write about the result.

[/ Url
] how lovely it turned out! After kneading - 2 hours in the refrigerator. rolled out perfectly. 16 croissants, filling - a slice of chocolate. I will definitely do more,: girl_love: although it is difficult to call this baking "lazy" ...

[Ekaterina2]

Ekaterina2, do not consider it arrogant, but I want to advise you: you have excellent croissants, I'm sure, and delicious,
but from the enlarged photo I see your dough is too dense. In the next. add a little less flour once.
And also roll it strictly from the center to the edges, and a little, literally 3-4 movements with a rolling pin in all directions,
then there will be lamination, and so, apparently, the layers were rolled and compacted a bit.

[Tatyan]

For the filling, grind the almonds into coarse crumbs. I added sugar and butter (it turned out something reminiscent of "marzipan" from Soviet times).
The son-in-law ate and groaned: he doesn’t climb, but he cannot stop (by the way, he is not a fan of sweet pastries). More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=392799.0

Here's a lucky son-in-law with his mother-in-law! Tatyan, and how did the butter not run away during baking? Egg white is usually added to the marzipan mass.

I rolled it out thinly, it turned out to be a big circle. I cut it into 16 pieces, but after the oven there were no layers at all.

Irin, that's probably why there were no layers. It is not worth rolling out very thinly, the cake should be at least 5-7 mm thick.

My sweets.

Elenawhat a sunny photo! And the croissants are beyond praise, real, flaky!
Ekaterina2, great buns, very flavorful and delicious! For layering, in my opinion, there was not enough time for dough fermentation. Two hours in the refrigerator after kneading is still not enough, the yeast did not have time to work as it should. It is better to ferment "cold dough" in the refrigerator for 10-12 hours, and before cutting, let it warm up at room temperature for an hour and a half.

[Sonadora]

Sonadora, Manka, thank you very much for such a delicious recipe for croissants I have never cooked them before, but with your recipe I will cook them more than once !! Made for 0.5 servings and with a piece of chocolate

[Katerina]

Katerina, the croissants are wonderful! : bravo: So lush that they probably just melt in your mouth! Thank you very much for the wonderful photos!

[Sonadora]

Sonadora, baked many times, and today I came to say thank you.

Croissants are obscenely tasty and, alas, very high in calories!

Today I made 16 pieces per serving. with boiled condensed milk. I slightly reduced the oil in the dough by 20 grams. Delicious!

Thanks a lot for the recipe!

[Antonina]

Antoninawhat charming airy minke whales turned out! Thank you very much for your feedback and photos. I am very pleased that I liked the recipe.

[Sonadora]

Sonadora, thanks a lot for the recipe! The dough turned out to be incomparable, soft, airy!

I made my work a little easier. I did not begin to stack all the cakes in a pile, as I read that they were sliding among themselves and realized that I was spending a long time. I began to fold each cake several times, smearing the layers with oil - first in half, then again in half and again in half - it turned out to be a triangle, I passed it with a rolling pin a little and then I put the filling and twisted it into a croissant. She gave me distance and baked. In my opinion, the quality has not suffered - layering is present. Cool down - I'll try to take a photo.
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[Sonadora]

and how did the butter itself during baking, not run away?

Sonadora, I apologize for not responding immediately. Nothing escaped, without a squirrel, since she did not know about such a chip. I'll take a note. There was just a drop of butter, and so was sugar. Maybe because there isn't a lot of filling.
The other day a friend promised to come - I know how to surprise her! But the fact that? I thick a prominent woman, but she is a slender woman And where, one wonders, justice?

Man, I BAKE them !!!!!!

[Anastasia]

Anastasiagreat croissants came out, airy! Now it would be like that, but with milk ...

fold each cake several times, smearing the layers with oil - first in half, then again in half and again in half - it turned out to be a triangle, walked over it with a rolling pin a little and then put the filling and twisted it into a croissant.

This is a super idea! Thanks a lot for the tip! I'll have to try it next time.

Nothing escaped

So the croissant is well molded. I would definitely have the butter run off the baking sheet.

And where, one wonders, justice?

I need to give her, a friend, a bread maker. Or a kneader.

Man, I BAKE them !!!!!!

And where? And to show, so that the roll is full screen?

I need to give her, a friend, a bread maker. Or a kneader.

I tried. Says: "The more gadgets, the wider the fifth point ..." The husband brought her a cartoon, sent both of them to the garage (they have a Russian stove there, so sometimes they cook right in the garage)

An insidious friend, however! But the husband is our man. We must act through it.