Quick and easy to prepare, savory croissants can be stuffed or enjoyed plain! The dough does not require special attention, I used the same as the gastronomic panettone… a guarantee! Once cooled, you can conveniently store the savory croissants in the freezer, carefully sealed in freezer bags… So you always have them available.
The quantity I indicated for the number of croissants you will obtain with this recipe is rather indicative. It largely depends on the size you decide to give to the dough triangles you will cut. If you have the time and patience, you can make them very small, perfect for a buffet.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup Manitoba flour
- 1 3/4 cups all-purpose flour
- 1 teaspoon sugar
- 0.21 oz fresh yeast
- 0.18 oz salt
- 1/2 cup partially skimmed milk
- 1 egg
- 3 tbsp butter
- as needed sesame seeds (for the surface)
Steps
With the help of a stand mixer, mix the two flours with the sugar, then add the milk in which you have dissolved the fresh yeast while continuing to mix.
Add the whole egg and the salt, then the butter cut into not too large pieces. Do not add all the butter at once but give the dough time to incorporate it before adding more.
Create a dough ball and let it rise covered until it doubles, away from drafts. Cover its surface with plastic wrap so it does not dry out.
Let it rise until it doubles, then gently deflate it. Roll out the dough trying to keep it circular, then with a smooth-edged knife, cut the dough into about 8 regular wedges.
Roll the dough triangle from the base towards the tip to create the croissant, then place it on a baking sheet, leaving a little space between each. Cover the surface with plastic wrap to let them rise a second time.
After the second rise (it will take a little over 1 hour) brush them on the surface with a bit of water or milk, add the sesame seeds. Bake them in a preheated convection oven at 356°F for about 12 minutes. They are ready when they are all evenly browned.
Once baked, let them cool on a rack to allow some of their moisture to evaporate.
You can enjoy them as is or fill them as you like. My daughter often prefers them over the classic sandwich to take with her to school for a mid-morning break… They are soft until the last bite!
Once cooled, you can store them in a paper bag like any bread roll or freeze them so you always have them available.
