Olive Croissants "cornetti alle olive"

How to make Olive Croissants Recipe "cornetti alle olive" - Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 30 minutes

4 Servings

for the dough:
4 cups (500 g) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) sugar
1 large egg, lightly beaten and at room temperature
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1/4 stick (25 g) unsalted butter, softened
2 tsp. (12 g) salt

for the garnish:
2 1/8 oz. (60 g) black olive paste (tapenade)
1 large egg, lightly beaten and at room temperature

Method:
Put the flour onto a clean work surface and make a well in the center. Add the sugar and the egg to the well. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating the wet ingredients into the flour until a loose dough starts to form, and then begin to knead. Work in the butter and lastly add the salt. Continue kneading until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.

Roll out the dough with a rolling pin on the floured work surface to a thickness of about 1/8 inch (3 mm). Spread the black olive paste over the surface, using a flexible spatula, and cut the dough into isosceles triangles. Roll them up from the base of the triangle to make the croissants. Arrange them on a greased baking sheet, and let them rise again until doubled in size, about 1 hour.

Brush the surface of the croissants with the beaten egg to make them golden brown. Bake in the oven at 425°F (215°C) for 20 minutes, or until golden.

Olive Croissants "cornetti alle olive"