3 cups of wheat flour
1 tablespoon of instant biological yeast (10 g)
3 tablespoons of butter
2 tablespoons of grated carrot
2 beaten eggs, slightly
1 pinch of salt
1/2 cup of water at room temperature
For kneading the dough
100 g of butter at room temperature
1 tablespoon of wheat flour
Accompaniment
1 egg, lightly beaten, for brushing
3 cups of wheat flour
1 tablespoon of instant biological yeast (10 g)
3 tablespoons of butter
2 tablespoons of grated carrot
2 beaten eggs, slightly
1 pinch of salt
1/2 cup of water at room temperature
For kneading the dough
100 g of butter at room temperature
1 tablespoon of wheat flour
Accompaniment
1 egg, lightly beaten, for brushing
In a bowl, combine 1/2 cup of wheat flour, yeast, and grated carrot
Mix well, then add salt, water, eggs, 3 tablespoons of butter, and beat well
Gradually add more wheat flour to the mixture and continue kneading on a floured surface with your hands and dusting with more wheat flour
Work the dough at room temperature until smooth, shape into a ball, place in a bowl dusted with wheat flour, and cover with a plastic bag and a tablecloth
Let it rest for 40 minutes
Mix 100 g of butter with 1 tablespoon of wheat flour and set aside
Roll out the dough on a floured surface, spread small pieces of butter and wheat flour, fold the dough like a package to prevent butter from escaping, roll it out again on a floured surface, turning the dough over both sides
Leave thickened, about 1 cm, and try to form a rectangular shape by opening the dough
Cut ten triangles and roll them into croissants
For ease, give a small incision at the widest end and pull the edges to the sides, roll it up to the thinnest end and place in an ungreased baking sheet, dust with wheat flour, with the thinnest end facing down
Preheat the oven (medium-low) for 10 minutes
While the dough is rising, brush with lightly beaten egg and bake at medium heat for 15 minutes until golden brown.
