- 1/2 cup milk;
- 220g chilled butter;
- 50g fresh or 10g dry yeast;
- 2.5 cups sifted flour;
- 50 ml warm water;
- 1 large egg + 1 yolk;
- 1 tbsp melted butter;
- 1 tbsp cream;
- 1 tsp salt;
- 1 tbsp sugar + some sugar for a sprinkle.
Bring the milk to the boil, add 1 tbsp of melted butter, salt and sugar. Pour the resulting mixture into a bowl and put to cool until slightly warm. Dissolve the yeast in warm water and add to the milk. How to stir. Dry yeast needs to be dissolved in water and let them stand until a foamy “beanie” appears.
Pour the flour into the mixture, add the beaten egg and knead the soft dough. Sweat on a floured board. In the end, it should become uniform and elastic.
Put the dough in an oiled container, close and put to rise in a warm place. When it increases in volume by 2 times, disperse and place in the refrigerator for an hour. You need to do it twice.
Remove the dough from the fridge, disperse again and roll into a rectangle that is 5-6 mm thick. Place a bar of chilled oil in the center. Flatten it so that there are 2 cm of undisguised dough left at the edges. Fold in 3 layers from right to left.
Roll out the dough into a large rectangle, pre-clamping its ends. After that, wrap the layer in 3 layers again and put it in the refrigerator for half an hour.
Repeat the process of rolling and adding layers 3 more times. Do not forget to put the dough in the fridge after each operation: first for half an hour, then – for an hour, and after the third roll – for 1.5 hours.
To prepare bagels, roll the dough into a 3-4 mm thick layer. Cut it into 4 squares with 10cm sides. Each square must produce 2 triangles, which must be rolled into a tube by bending the ends in the shape of a crescent moon.
Place the blanks on an oiled baking tray and put in a cool place for half an hour. If you want to sprinkle croissants with sugar, grease them with yolk whipped with cream. You need to do this before you take the tray to the cold.
Preheat the oven to 200 degrees. Dip the croissants with one side in the sugar, shake off the excess and put back on the baking tray. Bake for 5 minutes. After that, you need to reduce the temperature to 180 degrees and keep another 15 minutes. Croissants should make good friends.