flour 200 g
salt 10 g
sugar 10 g
yeast 5 g
milk 100 ml
sunflower oil 40 ml
jam berry 100 g
egg yolk 1 pc.
saffron Imeretian 2 pinch (s)
STEP-BY-STEP PREPARATION FOR PREPARATION
Prepare the spoon: add milk sugar, yeast, 1 tablespoon into milk at room temperature. flour and put in a warm place for 15 minutes - let the yeast begin its turbulent activity.
Add flour and warm sunflower oil to the spoon; knead sticky dough. Transfer the dough into a large bowl, cover with a film and leave at room temperature for about an hour: the dough will increase by a factor of two. The risen dough is divided into two parts, each flattened into a flat cake and rolled into a circle (the thickness of the layer is 2-3 mm). Using a circular knife, divide the circle of the dough by diametrical cuts into 8 equal triangles.
At the base of each triangle put the filling: 1 tsp. jam, mixed with saffron. Twist each triangle in a roll - this will be a croissant, but still raw.
Lay the billets of croissants on a baking sheet with baking paper, oiled. Cover the croissants with a towel and set aside for a proofing - for 10 minutes. Lubricate the croissants with a mixture of yolk and 1 tbsp. milk and put them in the oven, preheated to 180 degrees C. Bake for 15 minutes. Cool it down. Croissants decorate with chocolate topping.