Not only Donuts can fall in love with a croissant - muffins can do that too ;) Delicious come-together of a flaky croissant in shape of a muffin.

For the dough
1 1/4 cups (160g) bread flour
1 1/8 cups (140g) all-purpose flour
2 tsp. (7g) dry yeast
1/2 tsp. salt
2 tbsp. sugar
1/2 cup (120ml) lukewarm water + up to 1/5 cup (50ml) for adjustment
1/4 cup (50g) butter, at room temperature
3/4 cup (165g) butter, at room temperature
For the decoration
confectioner's sugar for dusting
7 oz. (200g) heavy cream, whipped (optional)

Before you start making the dough, you should take the butter out of the fridge and leave it somehere to get to room temperature - for at least two hours - I do that normally over night.
In a large bowl mix flours, dry yeast, salt and sugar until well combined. Add the lukewarm water and knead on low speed for about 2-3 minutes. The dough is a bit tough - if it is not coming together well, add some more water - up to 1/5 cup (50ml). Add the 1/4 cup (50g) of butter and knead on low speed for about 5 minutes. Increase the speed to medium and knead for another 15-20 minutes. You should get a very smooth and elastic dough. Cover with a kitchen towel or plastic wrap and let rise for 40-45 minutes at room temperature. The dough should expand slightly.

next instruction :

Iklan Tengah Artikel 2

Iklan Bawah Artikel