1 packet of biological yeast (15g)
1 tablespoon of sugar
1 1/2 cups of warm water
600g of all-purpose flour
1 teaspoon of salt
100g of butter
For laminating
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 all-purpose flour
1 teaspoon of salt
100g of butter
For laminating
150g of butter
1 cup of grated cheese
1 egg for brushing
2 tablespoons of grated cheese for sprinkling
1
Preheat the oven to 350°F
In a bowl, mix the yeast with sugar until dissolved
Add the warm water and 1/2 cup of flour, let it rest for 15 minutes
Add salt, butter, and gradually the remaining flour, until the dough comes together
Mix until the dough is smooth and easy to handle
Cover and let it rest for 40 minutes
2
Mix the butter and grated cheese for laminating
Roll out the dough into a rectangle, spread 1/3 of the mixture and fold the dough in three parts
Repeat the operation two more times
Roll out the dough again into a rectangle, cut into wide strips and then triangles
Shape the croissants, place them on a greased and floured baking sheet, and let them rise for 20 minutes
Brush with egg, sprinkle with grated cheese, and bake until golden.
