A wonderful recipe with pure local products.
INGREDIENTS (about 18 pieces):
7 g. dry yeast
550gr. flour for all uses
For the glaze: 1 egg
For the filling: 300g. jam
Pour the flour and the yeast into the mixer and add the eggs, the yogurt, the sugar and the salt while the beater is being rotating.
When all the ingredients are homogenized, remove the beater mixer, apply the hook and work the dough for another 10 minutes until it is wrapped around the hook.
Then slowly add the butter (soft but not melted), waiting to be absorbed. After we have mixed all the butter, we get the dough from the mixer and we spread it onto a lightly oiled and floured surface.
Then, gather it into balls, lifting one end of each and folding it inward and then flipping it to close the gap which has been created below. Place it in a lightly oiled bowl, cover it with a film and leave it to rise for about 21/2 hours. When the dough has gained double the volume, put it in the refrigerator for at least another three hours.
Roll out the dough with a rolling pin on a lightly floured surface until it’s got 1cm. thickness 40cm. length and 30cm. breadth.
With a pastry wheel, cut the dough in half lengthwise and with each half form triangles by 8cm. and sides 15 cm. (A total of 18 pieces). At the base of the triangle, make a cut at 3 cm. to the center.
Roll the opposite ends slightly out and roll the dough from the bottom of the triangle to the top in order to create the classic shape of a croissant.
Then place the croissants in some pans that have been paved with greaseproof paper and let them rise for half an hour.
Glaze with the beaten egg, sprinkle with sugar and bake in a static oven at 180 ° C for about 20 minutes (until they get a golden color).
Let meringues to cool and fill with jam using a piping bag with a long, narrow nose.