Shaped croissants for tea
Origin of the recipe
Horn- or crescent-shaped pastries have ancient roots and are found in various cultures. For example, ancient Egypt and Rome produced breads and pastries in similar shapes. The modern croissant, as we know it today, likely originated from the French croissant, which was created in Austria in the 18th century. Made from puff pastry, the croissant became popular in France and inspired many other baked goods.
What do you need for cooking?
Ingredients
-
Flour
-
Sugar
-
Salt
-
Yeast
-
Butter
-
Milk
-
Egg
Streusel
-
Butter
-
Flour
-
Sugar
For wetting
-
Egg yolk
-
Milk
Kitchen utensils
- Knife
- Bowls
- Baking tray
- Lid
- Fork
- Brush
- Film
- Paper
- Wand
If you have time to tinker a bit and delight your guests or family with not only delicious but also beautiful tea rolls, bake these shaped croissants. It'll take a little effort and some geometric ingenuity, but the results are worth it.
Step-by-step recipe
Step 1:
Pour milk into a bowl, add sugar, egg, melted butter, yeast, salt and mix.
Step 2:
Add flour, stir, and knead the dough. Leave it for an hour, covered.
Step 3:
In a bowl, combine butter, sugar, and flour to form a streusel crumble.
Step 4:
Divide the dough into 10 pieces and roll each into a ball.
Step 5:
Roll the ball into a circle.
Step 6:
Cut the circle into six unequal triangular pieces, each one narrower than the previous one. Stack them in a symmetrical pile in descending order.
Step 7:
Use a chopstick to flatten the middle of the stack.
Step 8:
Roll the stack into a croissant shape, folding the flat bottom inward. Seal.
Step 9:
Repeat with the remaining dough pieces and place the buns on a parchment-lined baking sheet.
Step 10:
Cover with film and let stand for 15 minutes.
Step 11:
Brush the buns with egg yolk and sprinkle streusel on top.
Step 12:
Bake for 25 minutes at 180 degrees.
Cooking tips
The easiest way to divide the dough is to first cut it into two sausages. It's also better to cut the rolled circles into segments, dividing them in half.
Don't skimp on the yolk for the topping - this will help more streusel stick to the buns and make them browner.
