- flour 500 gr.
- pressed yeast 15 gr.
- water (warm) 300 ml.
- sugar 2 tbsp
- salt 1 tsp
- butter 150 gr.
- water 2 liters
- soda 2 tbsp
We start the simplest yeast dough on water.
So that the yeast works well (accelerates), we will prepare a quick dough.
Pour warm water into the flour, add the yeast (I have pressed, if using dry, take three times less), sugar and leave for 10-15 minutes.
After the dough is well kneaded, leave in a warm place for an hour (under the film).
The dough rises perfectly.
We will knead the finished dough and divide it into six parts.
Round the blanks and allow to rest (rest) on the table under the film for 5-10 minutes.
Then we roll all the blanks into thin cakes.
Lubricate each cake with butter (soft) and add one on one.
For all six cakes, 150 g of butter is consumed.
We stretch the resulting puff cake with our hands (then you can roll it up a little with a rolling pin).
And cut into sectors.
From each sector (long triangle) we form a croissant-shaped bagel.
We spread it on parchment and give a little distance (about 20 minutes).
We turn on the oven, let it warm up.
And while we scald our pastries.
Pour soda (2 tbsp) into boiling water (2 liters) and lower each bagel for a few seconds.
While the croissants are hot and wet, sprinkle with sesame seeds.
Bake at a temperature of 200 degrees, 10 minutes.
Focus on your oven, baking should be golden.