Saffron Croissants "cornetti allo zafferano"
How to make Saffron Croissants Recipe "cornetti allo zafferano" - Preparation time: 30 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
8 cups (1 kg) soft wheat flour
3 sachets saffron
2 1/2 cups (600 ml) lukewarm water
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1/2 stick (50 g) butter
1 tbsp. (18 g) salt
Method:
Dissolve the saffron in 2 tbsp. (4 g) of lukewarm water.
Make a well in the flour on a work surface. Crumble the yeast into the water at room temperature, add them to the flour and begin to knead.
Add the water with the saffron and the softened bbutter. When the dough is almost ready, add the salt and knead until the dough is smooth, dry and elastic and a uniform yellow color.
Let the dough rest, covered with a sheet of plastic wrap, for about 10 minutes and then roll it out with a rolling pin to a thickness of about 1/4 inch (6 mm). Cut out isosceles triangles and roll them up to make the croissants.
Arrange them, floured and properly spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic wrap, for about 1 hour until they have doubled in size.
Bake in the oven at 350°F (180°C) for about 20 minutes.
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| Saffron Croissants "cornetti allo zafferano" |
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