With these fabulously fluffy croissants for the collection \u0026lt;one recipe for Santa Lucia> organized by Caris Cookingplanner of the blog.
This collection is made to give solidarity and support to stop the closure of this wonderful center for rehabilitation, physiotherapy, \u0026lt;a special place, where they meet children who worked in close contact with their therapists , with the doctors and staff of the facility, a place full of colors and smiles, competence and hope, a place that the Lazio Region wants to close because it has enough money ..>>
Caris would give the department of neurophysiology a collection of recipes for kids, recipes bright and colorful, bringing in a good mood for those attending the club!
So I thought this pillow, so soft and filled with cream and Nutella, you transcribe the recipe with some minor changes I've made from the original Ylenia.
Ingredients 500 g flour 00 g butter, softened 70
1 cube of yeast
100 ml milk 150 ml water 140 gr sugar
1 cube of yeast
100 ml milk 150 ml water 140 gr sugar
1 teaspoon of vanilla extract 2 tablespoons
limoncello
a pinch of salt
Procedure:
Remove butter from refrigerator and cut into pieces and let it soften a few minutes on a saucer.
In a bowl you put the flour and add the teaspoon of vanilla extract.
Meanwhile in a saucepan heat up the milk and slightly melts the yeast with 1 teaspoon sugar and let stand for 5 minutes.
limoncello
a pinch of salt
Procedure:
Remove butter from refrigerator and cut into pieces and let it soften a few minutes on a saucer.
In a bowl you put the flour and add the teaspoon of vanilla extract.
Meanwhile in a saucepan heat up the milk and slightly melts the yeast with 1 teaspoon sugar and let stand for 5 minutes.
In the bowl becomes the fountain in the center and pour the dissolved yeast in the milk, softened butter, sugar, lemon and water should be lukewarm.
Knead in the bowl with your hands until flour to mix a bit 'everything and add a pinch of salt (which is always put at the end because it does not meet directly into the yeast).
Transfer the dough on a floured work surface and with floured hands always worked the mixture for at least 10 minutes.
Transfer the dough on a floured work surface and with floured hands always worked the mixture for at least 10 minutes.
It turns out a very soft dough.
a ball and put it to rest in a covered bowl in a place away from drafts.
let rise for 2 hours.
Shoot the ball is out of work just get more of the portions and form circles with a rolling pin.
These rods should be cut first and then cross diagonally to form cloves.
Stuff each slice or your leisure; I used the cream and nutella but you can fill them with jam or leave them blank.
Roll up starting from the widest part of the segment to form the croissants. Place them spaced fairly
on plate lined with parchment paper and brush with milk.
Let rise again for an hour.
Brush again with milk and sprinkle with sugar.
Bake at 180 degrees for 20 minutes.
spongy these croissants. Ylenia very good!
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