Croissant, a francia(?) reggeli - Kelt tészták #4🥐🧈🥛

Croissant is known to be French however that is not entirely true. Dominika shows you how to make the last star of our levened doughs series and also tells you where does this unfading breakfast material come from. Facebook:   / drcakesandmore   Instagram:   / drcakesandmore   Recipe for 10 pcs of small croissant: Flour: 525 g Salt: 23 g Yeast: 62 g Water: 215 ml Milk: 215 ml Butter: 515 g Chapter: 0:00 - Why is croissant called croissant? 0:39 - Activate yeast! 1:18 - Dough and the butter part 2:14 - "Stretch together" the butter and dough 2:48 - Anger management problems 3:14 - Simple fold and resting 3:50 - Double fold and resting 4:08 - Simple fold and resting #2 4:22 - Cutting and rolling the croissant 5:12 - Leavening 5:37 - Baking 5:54 - Closing Music: r.c.wolf-media Thank you for the kitchen: Planet-Gép Ker. Kft.