Croissant cake

Preparation

1. STEP 1 OF 13

   Prepare the dough with a stand mixer or by kneading by hand.

2. STEP 2 OF 13

   In a jug, mix the eggs and milk.

3. STEP 3 OF 13

   In the stand mixer bowl, add the flour and yeast together with half of the egg and milk mixture.

4. STEP 4 OF 13

   Start kneading, add the sugar and salt, then the rest of the liquids.

5. STEP 5 OF 13

   Knead for a few minutes until the liquids are absorbed; when the dough starts to come together, add the soft butter in pieces, a little at a time.

6. STEP 6 OF 13

   Continue kneading until you obtain a smooth, elastic ball of dough.

7. STEP 7 OF 13

   Let rise for about 2-3 hours until doubled in size.

8. STEP 8 OF 13

   Take the dough again and roll it out with a rolling pin into a rectangular sheet about 7-8 mm thick (if it is too large, divide it in two lengthwise).

9. STEP 9 OF 13

   Cut long triangles and roll them from the base to the tip to form croissants.

10. STEP 10 OF 13

    Transfer the croissants into a mold lined with parchment paper (26 cm diameter) and let rise for another hour and a half or so.

11. STEP 11 OF 13

    Brush the surface with the egg and milk mixture.

12. STEP 12 OF 13

    Bake at 175°C for about 20 minutes until golden.

13. STEP 13 OF 13

    Let cool slightly and dust with powdered sugar before serving.

Suggestions

• Stand mixer (optional)

• Rolling pin

• Round mold 26 cm diameter

• Parchment paper

General Information

Analysis

Macronutrients (100 gr)