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Brioche Croissants Ingredients: 110 g water 130 g milk 60 g sugar 8 g brewer's yeast 225 g 00 flour 225 g Manitoba flour 30 g butter, cut into pieces 1 pinch of salt Vanilla/orange You'll also need: 35 g soft butter for rolling Milk for brushing In the bowl, combine water, milk, yeast, and sugar for 2 minutes at 37 degrees on speed 2. Add the flours, vanilla, and orange paste and mix for 3 minutes, gradually adding the butter through the hole, and finally the salt. Let rise, then divide into six pieces. Roll out the dough into discs and sprinkle with soft butter, placing each disc on top of the other. Let rest in the refrigerator, then roll out into a rectangle and divide into triangles. Shape the croissants, let them rise, brush with milk and bake at 180 degrees for about 20 minutes