Recipe Browsed Sourdough Croissants With

Ingredients:

First dough:
350 g of Manitoba flour, 200 g of yeast, 50 g of milk, 100 g of eggs, 25 g of butter

According dough:
50 g of 00 weak flour, 350 g of Manitoba flour, 100 g sugar, 120 g of fresh whole milk, 100 g whole egg, 50 g of butter, 20 g of honey, 3 g of essences of vanilla, 20 g of rum, 15 g salt

Recipe:

First dough: We container in the mixer the flour, yeast and gradually add the mixture is beaten egg, sugar and milk. We then the butter always as the dough is prepared, after 5-6 minutes we'll get our dough from storage in a bowl and seal with cling film, leaving it to rise for 4 hours at room temperature. Second Dough: We repeat the operations of the first dough by adding more honey, essences of vanilla and rum. We place the dough for at least 2 ½ hours in the fridge to rest. Let us now turn to roll out the dough with a rolling pin and put inside 350 g butter, stretch it all the more vigorously and require the dough again 3 parts, then putting it in the fridge to rest. Once ready Roll out the dough again and then we move on to cut into elongated triangles, which we use to make our croissants. The triangles rolled up starting from the widest part going towards the narrowest part slightly bend the outer parts of the croissant and we are ready for cooking in an oven already heated for 15-20 minutes at a temperature of 170 °.Once cooked, we can garnish with jam or custard, depending on your preference.

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