Accelerated Croissants

Category: Bakery products

Ingredients
premium wheat flour	250 g
chilled butter (cubes)	150 g
milk	120 ml
sugar	45 g
yeast: fresh pressed / instant dry	25 g / 7 g
salt	1/2 tsp
For glaze:
egg yolk	1 PC.
milk	1 tbsp. l.

Cooking method

To prepare the dough, mix dry yeast with flour (activate fresh yeast in warm milk), add sugar, salt and chilled butter.
Use a food processor or fork to combine all the ingredients into a fairly coarse crumb, about the size of a pea and smaller than the photo.
Add the milk, and quickly and gently mix the ingredients with a spoon, without kneading the butter or making the dough smooth.
Place the dough onto a plastic wrap.
Wrap the dough in a foil, forming a square, place the dough in the freezer for 30 minutes or in the refrigerator for a couple of hours.

Dust the work surface and rolling pin with flour, roll the dough into a rectangle, the length of which is two to three times the width. Fold the short sides of the dough towards the center. Rotate the dough and use the rolling pin a couple of times to lengthen it slightly. Fold the short ends towards the center. Turn the dough seam down, smooth surface up. Repeat rolling and folding the dough from 1-4 three more times, for a total of four times.

When rolling for the first time, the dough will be brittle and not elastic, it may disintegrate, work gently and then the dough will become more elastic, if the dough becomes too soft during rolling, cover the dough and put it in the refrigerator for cooling.

Wrap the finished dough in plastic wrap and refrigerate for a couple of hours or overnight. I left it for 2 hours, as the recipe assumes a reduction in time, in contrast to the classic dough preparation technology, and the amount of yeast looks too large for long fermentation.

Lightly dust the work surface, dough, rolling pin with flour and roll out the dough no thinner than 4 mm, the size of a rectangle is about 40 cm by 25 cm. Cut the dough into 6-8 triangles, make small cuts in their base and roll them into a croissant shape. Place the pieces on a greased baking sheet, cover with plastic wrap or a hood, and leave for the final proof for 2-3 hours at room temperature.

Preheat oven to 230^aboutC. Brush the croissants with the yolk mixed with milk. Place the baking sheet in the oven. Bake for 8 minutes. Reduce oven heat to 190^aboutC and bake for another 10-15 minutes until a nice golden brown color.

Chill croissants and serve.
Croissants according to this recipe are not as light and fluffy as croissants prepared according to the classic technology, for comparison - 1 - according to this recipe, 2 - the classic recipe:
,
but nevertheless, for such a small work, quite aromatic and tasty on its own or as a sandwich:
.