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Croissant with butter

E 'that long ago that I wanted to try this recipe found on a sample of cards kitchen, I must say that it is really delicious!

This is a typical French specialties classic breakfast, browse a soft and fragrant.

prepared the day before and baked in the morning, smell the house and bring good spirits. You can pack

still warm and stored in the freezer for a couple of weeks, or freeze them before the last rise.

Ingredients:

500 g of wheat flour sifted

300 g butter 50 g sugar 10 g salt

20 cl water 15 cl of milk 10 g yeast

Beer

1 beaten egg for gilding

Melt Preparation the yeast in a bowl containing 20 cl of warm water and add the sugar and salt.

Place the flour on work surface and pour the mixture in the center of sugar, salt and yeast, then 15 ml of milk. Do you work well together

dough and leavening

When you obtain a soft and smooth, prepared a ball and put it in a bowl. Cover with a damp cloth.

Let the dough rise for 2 hours at room temperature.

Processing

compressing the dough with your fists, working vigorously.

With a rolling pin roll out the 300 g of butter and staccatene pieces.

Roll out the dough into a large upright and place the butter in the center.

Fold the dough into three with the butter inside.

Bending of pasta

Flour the work surface

Roll out the dough with a rolling pin and fold it in again in two to four books.

Wrap in a sheet of plastic wrap.

Put in refrigerator for 30 minutes.

Bending final

Turn the dough so you have the fold on the right, roll it out again into a rectangle and fold it in three.

Let stand in refrigerator for 30 minutes Roll out

again into a rectangle and cut it into squares first and then into triangles

Preparing croissant

With fingertip wrap the triangles from the base to the apex.

Arcuateli slightly

Place them on the plate of the oven and brush with beaten egg.

Let rise 1 hour.

Cooking

Preheat oven to 220 ° C.

Brush again with the beaten egg croissant.

Put them in a hot oven and cook for 15-20 minutes. control the color.

Let them to cool on a rack.

Serve still warm.