Ingredients
Sourdough:
- 270 g flour
- 10 g fresh yeast (or 5 g dry yeast)
- 200 g heavy milk or cream
- 1 tsp caster sugar
Dough:
- 300-400 g flour
- 50-80 g milk or water
- 3 tbsp olive oil
- pinch of salt
- Vanilla (optional)
Filling:
Servings:
Instructions
- Mix and ferment sourdough for 3 hours with 86°F. Then add other products to sourdough and knead the soft dough. Ferment the dough for 2 hours with 80°F, punching it twice.
- Divide the ripe dough by 3-4 pieces, roll each piece in a circle.
- Initially divide each circle by 4 parts, then half each part. You may divide as many times as you want, depending on the size of croissants you want.
- Place jam in every part.
- Roll every par, shaping it as a croissant. Place all the croissants in an oiled baking paper. Leave it to proof for 86-113°F then lubricate by the egg.
- Bake in the oven preheat to 392-428°F for 30 minutes or to ruddy crust.
- Place it in a grill for baking to cool.
Recipe Notes
Source: Nibbledish
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