I have recently decided to prepare simple croissants for breakfast. I wanted a slightly different breakfast. Hence the yeast croissants, which taste perfectly with butter and milk.
about 12 pieces
- 25g fresh yeast
- 35g honey
- 320ml milk
- 35g butter or margarine
- 600g wheat flour
- 1 teaspoon salt
- poppy seeds for sprinkling
You heat the milk. You add honey and yeast and dissolve them.
You place sifted flour, salt, melted butter and yeast in a bowl. You knead to form a flexible yeast dough. Set aside to double the volume.
You put the dough on the top sprinkled with flour. You divide into two parts and roll each into rectangles. Then you divide each into high triangles (about 6).
The triangles are rolled up slightly rolling. You give the shape of half-moon and place on a metal plate. You leave for 15 minutes.
Preheat the oven to 150st C. Spread croissants with milk and sprinkle with poppy seeds. Bake for 10 minutes and increase the temperature to 190 ° C by baking for another 5 minutes.
You take it out and cool it down!