- 150 grams of powdered sugar
- 550 grams of white flour 000
- 245 grams of lard or 350 grams of fatty butter (80%)
- 2 yolks
- A few tablespoons of cold water to bind the dough (if needed)
- Grated peel of a lemon
- Vanilla essence
- A pinch of salt
Other optional ingredients:
- Fruit jam for the filling
- Shit for the filling (up to 250 grams)
- Poppy for the filling
- Walnut for the filling
- Powdered sugar for garnish
How can you not remember the tender croissants made by your grandmother as a child, which you served whenever you had the opportunity? They are aromatic, vanilla, as if they melt in the mouth, having small dimensions that help portioning (or frugal consumption), being loved by the big ones, but especially by the small ones.
The dough is the star in this recipe for tender croissants with butter, although it may seem simple and even poor. Even if this example is without yeast, popular croissants with lard and yeast will also be popular, which have a slightly longer cooking time, because the dough requires leavening.
In order to produce the dough of tender croissants, you will put in a bowl sifted flour, cold butter that you cut into pieces (here you can replace with lard, if you prefer to use it as an ingredient), egg yolks, powdered sugar, vanilla, salt and lemon peel, kneading generously to blend. If it does not bind, you can add one or two tablespoons of cold water or, for donuts with lard and borscht, a little extra borscht.
It is important that the fat is incorporated very well and that you have in front of you a large bubble of dough, slightly soft, for shit croissants, jam croissants or jam. If you want two-colored croissants, divide the dough and add in one a few tablespoons of cocoa that you incorporate well. Cover it with cling film and let it rest for half an hour, but do not put it in the fridge, as it will harden and you will have to wait to be able to handle it.
Meanwhile, prepare the filling, if necessary, because for tender croissants with walnuts, for example, you can make a filling with egg white and walnut foam or you will incorporate them directly into the dough, depending on the recipe followed.
Preheat the electric oven to 170 degrees Celsius, to the gas oven using the middle stage.
After the 30 minutes have elapsed, take out the dough for the super tender croissants and divide it into three, taking one side and spreading it with a rolling pin to form a circle, cutting it in half and then halving it again and again. form 16 triangles.
On each piece you will put a small amount of filling for tender croissants with jam, shit, walnuts, poppy seeds, etc. You will roll the dough from the thickest part to the top, then place each one on a tray that you have previously lined with baking paper.
Put the tray of crooked croissants, borscht croissants, plain, with jam or other filling in the oven, where they will bake for 15 minutes.
When they are ready, take them out and put them in a bowl, sprinkling powdered sugar on top. They can be left simple, if they seem sweet enough.
The recipe for croissants with walnuts, shit or jam of this kind, with lard or butter, lasts very well for about seven days, without hardening.
If you are interested in a recipe for fasting donuts, find out that you can replace butter or lard with oil, and milk with borscht, essentially forming fasting donuts with borscht, as tasty as their grandmother used to make them. Usually, croissants with lard and yeast require a longer time for the dough to swell slightly (to activate the yeast).
Other examples of equally tasty sweets, with what else you have around the house, are croissants with lard and vinegar, croissants with lard and sour cream, croissants with lard and yogurt or croissants with raw osanza, which you fill with your favorite sweets.