Lately, I’ve been enjoying baking from yeast dough. Finally, I am confident with the whole leaving process. Hooray 🤗! That broadened my horizon and made me completely zealous about preparing yeast dough. I can’t stop trying new recipes and experiment almost every day. These poppy croissants are proof of that 🥐. To prepare the dough, I used a food processor with a kneading hook. You can also do it by hand, it will only take you a little longer 😉 This dose is from half a kilo of flour, which will do for 16 small croissants.
- 500 g all-purpose flour
- 80 g sugar
- 5 g salt
- 30 g fresh yeast cube or 10 g of instant yeast
- 230 ml lukewarm milk
- 1 egg (room temperature)
- 100 g butter (room temperature)
- In a bowl, mix the flour with the sugar and the salt.
- Make a small hole in the middle, into which pour a part of lukewarm milk. Add the crushed yeast and mix it with part of the flour to form a thin batter. Cover and let rise for 30 minutes.
- Now add the remaining milk and egg. Move the bowl to the food processor and let it run on slow mode for 10 min.
- Then add the softened butter and knead for another 10 minutes on slow mode.
- Cover the smooth dough and let it rise in a warm place for about an hour until it multiplies its volume.
- Divide the leavened dough into 4 equal buns. Then roll them into a circular shape up to 1 cm thick.
- Then divide the dough into 4 equally sized triangles.
- Go through the individual triangles with a roller to extend them in length.
- Start scrolling with the wider side. There is no need to push the dough, just make sure that the curled tip of the triangle ends at the bottom. It is good to press it to hold it well under the dough.
- Shape the rolled rolls into a horseshoe shape. Move them to a baking sheet lined with baking paper and let them rise under the cloth for another 30 minutes.
- Brush the leavened croissants with a beaten egg and sprinkle with poppy seeds.
- Bake in the oven at 170 ° C for about 20 minutes until golden brown. After removing, allow cooling on a wire rack.
Happy baking! 😍