How to make croissants easy and fast

How to make croissants easy and fast

95 min.

20 servings

The croissant recipe is perfect for breakfast or afternoon. In fact, after you learn how to make croissants, you want to prepare all the time! The croissant dough is so light and tasty that there is no one who won’t be enchanted. The croissant recipe is perfect for making for breakfast or afternoon. In fact, after you learn how to make croissants, you want to prepare all the time! The croissant dough is so light and tasty that there is no one who won’t be enchanted.

With a cup of coffee still… It’s the combination of dreams! You can’t resist, can you? So keep an eye out that you will learn how to make croissants in an easy and fast way. Just follow our tips and instructions and I’m sure you will take this croissant recipe to the letter! Come on?

Ingredients

Pasta:

3 cups of Wheat Flour Famiglia Venturelli;
2 shallow tablespoons of Globo sugar;
½ cup of water at room temperature;
3 tablespoons of butter at room temperature;
1 shallow spoon (dessert) of salt;
1 tablespoon full of instant biological yeast (10g);
2 slightly beaten eggs;
1 beaten egg to brush;

To leaf the dough:

1 tablespoon of Famiglia Venturelli wheat flour;
100 g of butter at room temperature;

Filling:

300 g of mozzarella;
300g of ham;

Method of preparation

Place ½ cup of all-purpose flour in a bowl. Add sugar and yeast, mix well. Add water, salt, eggs, 3 tablespoons of butter and beat well with a spoon. Add the rest of the flour and stir until a homogeneous mixture is obtained.

On a floured surface, place the dough and continue kneading, now with your hands, always sprinkling flour. Smooth the dough, make a ball and place it in a bowl, which should be sprinkled with flour. Then cover with a plastic bag and a cloth.

The Venturelli essential tip is to let the dough rest for 40 minutes.

While you wait, take a bowl and mix the 100g of butter with 1 tablespoon of all-purpose flour and set aside. After 40 minutes, roll out the dough and spread this mixture over it.

Then, fold the dough as if it were a package so that the butter does not come out. Open it again with the help of the roller, turning on both sides.

Leave the dough in the shape of a rectangle, getting about 1 cm thick. Cut 10 triangles and place the ham and mozzarella in each. Roll from the largest to the smallest, forming the croissant. Grease and flour a baking sheet, adding the dough. The Venturelli tip is that you leave the finer tip of the croissant underneath so that it does not open.

Heat the oven at medium temperature for 10 minutes, while the dough grows. Brush the croissants with beaten egg and bake for 15 minutes, until golden.

And it’s ready! Now just enjoy this delicious croissant recipe and enjoy it with the family. Did you like it? Tell us in the comments how the experience was!