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Sift the flour into a bowl.
Make a hole in the middle of the flour and put the yeast with two tablespoons of sugar (let it activate for 10 minutes)
Beat the eggs well with salt (2 teaspoons of salt) to intensify the color.
Dissolve the sugar in warm milk (not hot)
After the yeast is activated, we start to add warm milk and knead, add eggs, lemon peel, vanilla and knead, at the end we add the butter one by one, kneading continuously, it will result in an easy-to-work elastic dough that we will leaven , protected from current and covered with a foil until it doubles in volume.
After it has doubled in volume, divide the dough into 3-4 pieces, shape the dough into a round sheet or as you like, cut the dough into triangles and fill the pieces with shit or chocolate.
Place the croissants in a tray in which I put baking paper, grease them with beaten egg and put them in the preheated oven at 180 degrees for 20-25 minutes until they brown nicely.
When they are ready, take them out and grease them with syrup (6-7 spoons of sugar with 100 ml of water are put on the fire until the sugar melts and it looks like syrup when we raise the spoon) and press with coconut.