Sourdough croissants

Category: Sourdough bread
Sourdough croissants

Ingredients

* Raisin sourdough 150g.
* Flour 425 BC
* Milk 125 ml.
* Vegetable oil 80 ml.
* Egg (protein) 1 PC.
* Salt 1 tsp
* Sugar 2 tbsp. l.
* Melted butter 80 g
* Egg (yolk) for shaving 1 PC.

Cooking method

  • Sourdough croissants
  • From the ingredients (except for butter and yolk), knead the dough. The finished dough is very soft (it is important not to hammer the dough with flour when controlling the bun)
  • Cover the bowl with the dough and put it in a warm place until the bun doubles in volume. ...
  • Place the dough on a floured table and divide into 8 equal parts. Roll each part into a ball and let it rest for 15 minutes. While the time goes by, you can melt the butter (I used lard instead of butter)
  • The principle of cutting the dough is as follows - roll each ball into a cake, grease and put them one on top of the other, in a stack (do not grease the top). Roll the resulting pile into a large cake about 50-70 cm in diameter and 3-5 mm thick. Cut this cake into 12 sectors (or more). You can simply twist these sectors into croissants, starting from the wide side of the triangle. And you can stuff it with something.
  • Put the resulting croissants on a baking sheet covered with baking paper (I have a silicone mat) and leave to rise. Mix the remaining yolk with 1 tbsp. l. milk and grease the croissants well on top.
  • Heat the oven to 200 * C. Bake for 25-30 minutes, until golden brown.
  • Sourdough croissants
  • Sourdough croissants


ANGELINA BLACKmore
Good, layered turned out. I'm happy with the result.
kuznez84
Very appetizing!
Need to try. I just brought out the raisin sourdough.
ANGELINA BLACKmore
Quote: kuznez84
Need to try. I just brought out the raisin sourdough.
Necessarily necessary))
Raisin is lovely.
Zhannptica
Vkusnoooo))))
Thank you
ANGELINA BLACKmore
Jeanne, they are really tasty. Even every other day. Although the dough is not flaky, but ordinary bearded, the pastries turned out to be worthy of attention.
Another time I'll do it with filling.
kristina1
Natashawhat beautiful and delicious croissants,
Zhannptica
Natasha, I immediately thought about the apple reservoir
ANGELINA BLACKmore
Quote: Zhannptica

Natasha, I immediately thought about the apple reservoir
I do not have it, but that's the very thing.
Irene Malysheva
ANGELINA BLACKmore, how can you tease, Natalia, what delicious bagels !!! you will not resist, the temptation is too great))) pass me one bagel from the screen ...
ANGELINA BLACKmore
Quote: Iren Malysheva
pass me one bagel from the screen
Irish, take the whole plate.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
ANGELINA BLACKmore
Oh .... I even cried ... It's from happiness. So glad. Thank you so much!!!
lettohka ttt
ANGELINA BLACKmore, Natasha, congratulations on a well-deserved victory and a medal !! :
V-tina
Natasha, Congratulations
ANGELINA BLACKmore
Very grateful for the highly appreciated recipe.
And I am grateful to everyone for the congratulations. This is a truly enjoyable moment.
kristina1
ANGELINA BLACKmore, Natasha, Congratulations
Irene Malysheva
ANGELINA BLACKmore, Natasha, congratulations on the award, your recipes are worth it! Please us with your creations, and we will repeat ...
ANGELINA BLACKmore
kristina1, Irene Malysheva, girls, thank you, for your congratulations !!!
I will try to justify your trust in my recipes.
Trishka
ANGELINA BLACKmore, Natasha with Victory and Myadalka!
ninza
Natasha, congratulations! Uraaaaaa!
ANGELINA BLACKmore
Ksyusha, thanks !!!
Tumanchik
Natasha, I sincerely congratulate you on your victory! you are well done and a wonderful hostess!
ANGELINA BLACKmore
Irishkina,
pitch
can you tell us more about the raisin sourdough? : girl_red: what is it and how to do it?
ANGELINA BLACKmore
Mila Sweetheart
ANGELINA BLACKmore, Natasha, can you make such croissants with a different sourdough?
ANGELINA BLACKmore
Mila Sweetheart, of course it is possible.
Annette
A-A-A !!!
Awesome dumb!

I made them today. True, the leaven was not in shape - the dough rose for 6 hours, but in my opinion this did not affect the taste. Appetizing, ruddy, sweet))
Sourdough croissants

I did it with "stuffing" (if I can call it that): sprinkle the triangles with sugar before wrapping, add poppy seeds in half, cinnamon in the other half, and wrap them up. Delicious and those, and others

Thanks for the wonderful recipe!

P.S. Sourdough - rye, overfed for wheat.
Irene Malysheva
Annette, croissants are a sight for sore eyes !!! Handsome men, you need to put the dough yourself))) and there is poppy and cinnamon, and the sourdough in the refrigerator stands for the idea
ANGELINA BLACKmore
Annette, what cute croissants !!! I'm not even talking about the taste))
I am glad that the recipe went into action and gave pleasure !!!

Irene Malysheva
Annette, the dough was suitable for 6 hours, and how long did the final proofing last?
Annette
Irene, I didn’t note exactly ... An hour at most, but it seems to me - even less. But this is because I did not wait for a rise in two times (usually they write such a criterion?). I decided - and so it will do
But in the oven they went up well))
I won't call them airy, of course, but this is not the fault of the recipe. And the taste is still excellent! Even some kind of apple is from the leavening sourness. In general, I am a complete beginner with sourdoughs (and I have never done much baking). I grew rye (the most common one), got used to making rye-wheat bread on it, and now I'm trying wheat sweets on overfed - croissants were just a second attempt))

There was an idea to roll out the dough into a kind of square, cut into smaller (and not so long) triangles and wrap prunes and dried apricots there. To have a lot of small stuffed croissants! And we also sell such a cool currant marmalade, which does not melt in the oven ... It is also interesting to try with it)))

I feel there are still many experiments ahead ... But this dough can be wrapped not only in croissants, you can also wrap all sorts of other things ...
Irene Malysheva
My proofing took 40 minutes in a warm place, I'm tired of waiting))) but the result surprised me. Flaky dough and the unusually 2 tsp salt in the recipe isn't a typo? It seems to me you can lay down a little less))) thanks to Natasha for the interesting recipe for the test
ANGELINA BLACKmore
Quote: Iren Malysheva
2 teaspoons of salt in the recipe is not a typo?
Irish, not a typo. There was a starting recipe (which I altered for sourdough), as they say, for what I bought it, for that I sold it ... BUT, since I, in principle, do not like salt, then I always always put less. Although I admit that there was a typo in the starting recipe.
I asked the Admin to fix it by 1 tsp, so as not to confuse the audience.
Thanks for the nuance !!!
Annette
I put, as per the recipe, 2 tsp.
It feels good)))
ANGELINA BLACKmore
Quote: Annette

I put, as per the recipe, 2 tsp.
It feels good)))
Okay. Those who are going to make croissants will read the topic and decide for themselves how much salt to add. And by and large, I am in disarray even from such a hitch ...............
Irene Malysheva
Quote: ANGELINA BLACKmore

But by and large, I am confused even from such a hitch ...............
Natasha, who loves sweeter, like me, half a teaspoon of salt is enough for me, but I put 2 spoons as in the recipe, it is tolerable, but I can feel it on the tooth
ANGELINA BLACKmore
Then let's leave the amount of salt in the layout, to the taste of the hostesses.

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