SOFT CROISSANTS WITHOUT BUTTER OR LACTOSE LIKE GRANDMA’S
Soft croissants without butter or lactose like grandma’s are an easy recipe to make, useful as both sweet and savory as it is a neutral dough without salt or sugar.
An easy dough to make, especially useful when you have a buffet or a dinner, but also as a very quick savory appetizer.
They are ideal to fill with either sweet or savory fillings. Personally, I use them a lot with cold cuts and cheese.
Useful as an appetizer, they are very easy to prepare: you just need to put all the ingredients in a stand mixer or make them in a bowl with dough hooks; once they have risen, simply divide them into rounds and then roll them like a croissant: I can assure you that they are easy to make and especially useful for any preparation.
Let’s see how I made them.
I, as always, used sourdough but I’ll also include the version with yeast in this recipe, so if you want to make them the same day, they will be ready by evening.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/2 cups all-purpose flour
- 7 oz water
- 2 1/2 tbsp olive oil
- 1 egg
- 1 tsp instant yeast (10 g FRESH YEAST)
- 3 3/4 cups all-purpose flour
- 3/8 cup liquid sourdough
Tools
- Pastry Wheel
- Baking Tray
Steps
For those using sourdough, the night before you need to refresh it and once it reaches one and a half times, straight into the fridge. In the morning, take it out and let it acclimate for an hour before adding it to your doughs. N.B. THE TIMES DESCRIBED are for yeast, with sourdough, they are longer.
For those using instant yeast, subtract 50 g of water from the TOTAL described and then follow the package instructions.
In the bowl of the stand mixer (or with electric beaters, dough hook) pour in the water and yeast, let dissolve, then pour in the flour, oil, and egg, always mixing with the dough hook. Leave the salt aside.
Once the dough is well kneaded, let it rest for half an hour.
At this point, add the salt and knead for a few more minutes.
Let it rest for another 30 minutes.At this point, you will not need folds or rounding: let your dough double.
For those using YEAST, it will take 4-6 hours, depending on the warmth of your kitchens.
If you can’t wait, turn on the oven light and put your dough there, in two hours it will be ready.
For those using SOURDOUGH, you know well that the times are longer, leave it a couple of hours at room temperature and then straight in the fridge until the next morning.
In the morning, take it out and let it acclimate for a couple of hours.
At this point, deflate the dough and roll it out with a rolling pin, create the classic triangles of croissants: extend the tip a bit and roll from the bottom, gradually forming the croissant.
Let rise for another couple of hours.
At this point, crack an egg, add two tablespoons of milk, and mix with a fork: brush your croissants well; finally, sprinkle the seeds on top.
Bake in a preheated oven at 392°F for about 15/18 minutes, until golden.
Once baked, I recommend covering them for 10 minutes with a cloth, it will make them even softer.
Your SOFT CROISSANTS WITHOUT BUTTER OR LACTOSE LIKE GRANDMA’S are ready to be eaten with sweet or savory fillings.
Storage
They keep well closed in a bag or in a breadbox.
They keep well closed in a bag or in a breadbox.
