Ingredients:
Massa
- 2 cups (tea) of Renata Traditional Wheat Flour;
- 1 teaspoon of dry organic yeast;
- 1 teaspoon of salt;
- 2 tablespoons of sugar;
- 1/3 cup of water;
- 1/3 cup of milk;
- 1 tablespoon of butter;
To leaf
- 150 g of unsalted butter;
To brush
Preparation mode:
In a bowl add the flour, yeast, salt, sugar, and mix well. After that, add the water and milk, and finally add the butter.
Knead the dough until it is homogeneous, then knead it well, wrap it with plastic wrap, and let it rest for 30 minutes at room temperature. After half an hour, refrigerate the dough for 1 hour. In parallel, arrange slices of butter on plastic, forming a plate. Cover with plastic and roll to leave a uniform plate.
After 1 hour, roll out the dough, placing the sheet of butter on top, being careful not to tear it, and fold it like an envelope. Repeat the process 3 times and don’t forget to close well. Finally, wrap the dough with plastic wrap and refrigerate.
After this process, open the dough again and cut triangles, roll them up to form a croissant and place them in a greased pan. After that, let it ferment for 2 hours. The next step is to brush with the egg yolk and bake in a preheated oven at 180°C, leaving it until golden.
