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Mix the yeast with the warm milk, salt powder and sugar. Let it swell a little (10 minutes), then add eggs, butter at room temperature and flour.
Knead, get an elastic and non-sticky dough that we will give for about 20 minutes in the cold.
For the filling mix the water with the milk in a saucepan over low heat, add the sugar, mix until it melts completely, put the saucepan aside from the heat, put the rum essence, candied orange powder and finally the ground walnut. Let cool completely.
Remove the dough from the cold, divide it into balls approx. equal, each ball weighing between 30-40 grams.
On the floured work table, we spread a ball with the twister, so as to give it an oval shape.
We put a spoonful of filling, we spread it at the base of the dough, we roll the croissants, we give them a "U" shape, we place them in the tray lined with baking paper, we grease them with beaten egg, we sprinkle colored sugar and we put the tray in the preheated oven.
Bake the croissants at 175 degrees until nicely browned.