Yeast croissants – easy & delicious

Makes 32 petite croissants.

2,5 cup* plain flour + 0.5 cup* for stoking
2 eggs
1/3 cup* milk
2 tbsp** sour cream
120g butter, molten
1/4 cup* sugar
8g vanilla sugar
10g yeast
jam or/and chocolate
1 egg, distracted
powdered sugar

Mix flour, eggs, milk, sour cream, butter, sugars and yeast, and knead well. Mould a ball, wrap with towel and sink in cold water. When it comes to the surface, take out and knead again stoking additional flour. Divide into 4 pieces. Each piece roll out to 28cm diameter circle and divide into 8 pieces (as pizza). Put small amount (about 1/2 tsp***) of jam or chocolate at the base of each triangular and roll shaping croissant. Let them ruffle for about 20-30 minutes, smear distracted egg at top of each croissant and bake in 180ºC for about 15 minutes (or until golden). Let them cool and sprinkle with powdered sugar.

Recipe from Polish cookbook – ‘Kuchnia Polska’, wyd. PWE, p. 582.

* 1 cup = 250ml
** 1 tbsp = 15ml
*** 1 tsp = 5ml

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