And after the release of fresh croissants brioche dough, here is the savory version suitable for making sandwiches, savory braids, buns, the Danube and everything you want, in short, perfect for the buffet!
The recipe is always the Simili sisters, Paulita revisited by the blog "Anise and Cinnamon" .
I must say that these horns are really good, but the pasta, in both versions, for my taste, the crust was a little too hard and, from Sicily, are accustomed to a grill a little softer in the collection.
Croissants savory brioche dough
Ingredients for lievitino:
75 gr flour 00 gr flour 75
manitoba
90 ml of water 10 grams of sugar
20 grams of yeast (I use 1 packet of dry yeast 7 gr)
procedure for lievitino:
1) Heat only the water and dissolve the yeast (if it is to activate the dry with 10 g of sugar otherwise skip this step)
2) In a bowl combine the flours and pour in center of the mixture of yeast, mix and knead quickly
3) lievitino to rest for about 1 hour or until doubled, covering it with a blanket
Ingredients for the dough: 175 gr flour
00
175 gr flour 50 ml of water manitoba
100 gr soft butter 2 eggs
medium-large
25 grams of sugar (35 grams if you used the fresh yeast)
10 grams of salt 1 / 2 teaspoon of vanilla extract
For the filling:
Ham or bacon or sausage
Soft cheese (Swiss, lerdammer, mozzarella in loaf)
Others:
1 egg (or 2 if you want the most colorful croissants) A
goccino milk
sesame seeds
Procedure for the dough:
1) In a bowl combine the flours and vanilla (may seem strange given that it is a recipe for salt but dampens a lot of the smell of baking powder)
2) Place the center of the softened butter, water, eggs, sugar and salt
3) Mix the ingredients for a minute or two
4) Take the lievitino now doubled to the center of the dough and put the two bodies working until they completely mix (knead for about 10 minutes). Let the dough rise, covered by the blanket, for 1 hour and 45 minutes
5) If you want to train 16-18 cornettini divide the dough in two, otherwise leave the piece. Form a disc, pressing the dough gently with a rolling pin and divide into 8 triangles (just to get cut from the center)
6) Extend the tip of each triangle
7) Roll up a slice of ham by focusing on 1-2 cheese cubes soft cheese
8) Place the roll on the wide side of the triangle obtained and begin rolling up to the tip, so that the tip above, but under the terms croissant
9) Place each croissant on a baking sheet lined with parchment paper and let stand another 30 minutes inside the oven off
10) Beat an egg with a drizzle of milk and brush on the surface of croissants
11) Sprinkle sesame seeds
12) Cook in oven preheated to 200 degrees for 35-40 minutes until golden brown
total For the filling:
Ham or bacon or sausage
Soft cheese (Swiss, lerdammer, mozzarella in loaf)
Others:
1 egg (or 2 if you want the most colorful croissants) A
goccino milk
sesame seeds
Procedure for the dough:
1) In a bowl combine the flours and vanilla (may seem strange given that it is a recipe for salt but dampens a lot of the smell of baking powder)
2) Place the center of the softened butter, water, eggs, sugar and salt
3) Mix the ingredients for a minute or two
4) Take the lievitino now doubled to the center of the dough and put the two bodies working until they completely mix (knead for about 10 minutes). Let the dough rise, covered by the blanket, for 1 hour and 45 minutes
5) If you want to train 16-18 cornettini divide the dough in two, otherwise leave the piece. Form a disc, pressing the dough gently with a rolling pin and divide into 8 triangles (just to get cut from the center)
6) Extend the tip of each triangle
7) Roll up a slice of ham by focusing on 1-2 cheese cubes soft cheese
8) Place the roll on the wide side of the triangle obtained and begin rolling up to the tip, so that the tip above, but under the terms croissant
9) Place each croissant on a baking sheet lined with parchment paper and let stand another 30 minutes inside the oven off
10) Beat an egg with a drizzle of milk and brush on the surface of croissants
11) Sprinkle sesame seeds
12) Cook in oven preheated to 200 degrees for 35-40 minutes until golden brown
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