John Myers
Sweet Croissants Ala Amarylis
The perfect sweet croissants ala amarylis recipe with a picture and simple step-by-step instructions.
- Dough:
- 1 kg Flour
- 1 dice Yeast or 2 P. dry yeast
- 3 tbsp Sugar
- 1,5 tsp Salt
- 200 ml Oil
- 200 ml Milk lukewarm
- 250 ml Lukewarm water
- For painting:
- 1 Egg
- Some Milk
- Put the milk, water, sugar and yeast in a bowl and let it rest for a few minutes.
- Now add the oil and stir briefly.
- Now gradually work in the flour until you have a soft, supple dough. Shape the dough into 18 balls of equal size (each ball 90-95 g), place them on two baking sheets lined with clean towels and cover and leave to rest for about 1 hour.
- Roll out each dough ball and cut into strips with a pizza cutter or zigzag roller. Only halfway (see picture). Now roll up from the side that has not been incised and then bend it into a croissant. Continue like this until every ball of dough has been processed. Line 2 baking sheets with parchment paper and distribute the croissants on top. Cover and let rest for another hour.
- Preheat the oven to 200 degrees circulating air 180 degrees).
- Whisk the egg with a little milk and brush the croissants with it.
- Bake the croissants for 25-30 minutes. Let it cool down and if you like, you can dust it with powdered sugar and serve it.
- Tip 8: If you like, you can also fill the sweet croissants with Nutella, jam, nut filling (see my nut plait ala Amarylis) or pudding.
- For hearty croissants, reduce the sugar to 1 tablespoon and increase the salt. Then you can fill them with salami and cheese, cheese of your choice, tuna or minced meat. You can also have spinach with goat cheese, wiener sausages, poultry wiener or sucuk. : D. It’s up to you to decide.
- I wish you a lot of fun baking.
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