1 packet of biological yeast (15g)
1 tablespoon of sugar
1 1/2 cups of warm water
600g of wheat flour
1 teaspoon of salt
100g of butter
For kneading
150g of butter
1 cup of grated cheese
1 egg for brushing
2 tablespoons of grated cheese for sprinkling
1 packet of biological yeast (15g)
1 tablespoon of sugar
1 1/2 cups of warm water
600g of wheat flour
1 teaspoon of salt
100g of butter
For kneading
150g of butter
1 cup of grated cheese
1 egg for brushing
2 tablespoons of grated cheese for sprinkling
Preheat the oven to 180°C
In a bowl, mix the yeast with sugar until dissolved
Add water and 1/2 cup of flour
Let it rest for 15 minutes
Add salt, butter, and gradually add the remaining flour, mixing until the dough comes away from your hands
Cover and let it rest for 40 minutes
Mix in the butter and grated cheese for kneading
Roll out the dough into a rectangle, spread one-third of the mixture, and fold the dough three times
Repeat this process two more times
Roll out the dough again into a rectangle, cut into wide strips, then triangles
Shape the croissants, place in a greased and floured baking tray, and let them rise for 20 minutes
Bruise with an egg, sprinkle with grated cheese, and bake until golden brown.
