1 packet of biological yeast (15 g)
1 tablespoon sugar
1 and 1/2 cups warm water
600 grams all-purpose flour
1 teaspoon salt
100 grams butter
For flaking:
150 grams butter
1 cup grated cheese
1 egg for brushing
2 tablespoons grated cheese for sprinkling
1 packet of biological yeast (15 g)
1 tablespoon sugar
1 and 1/2 cups warm water
600 grams all-purpose flour
1 teaspoon salt
100 grams butter
For flaking:
150 grams butter
1 cup grated cheese
1 egg for brushing
2 tablespoons grated cheese for sprinkling
Preheat the oven to 180° C
In a bowl, mix the yeast and sugar
Add the warm water and 1/2 cup of flour
Let it rest for 15 minutes
Mix in the salt, butter, and flour
Knead the dough until it is smooth
Cover and let it rest for 50 minutes
Make a filling with the butter and grated cheese for flaking
Open the dough into a rectangle, spread one-third of the mixture, and fold the dough three times
Repeat the process twice
Open the dough into a rectangle, cut into wide strips, then triangles
Mold the croissants and place them in a greased and floured baking sheet
Await for 20 minutes
Brush with egg and sprinkle grated cheese
Bake until golden.
