My first post of the new year is, fittingly, a bread recipe.
Creamy eggs and salted croissants make for a perfect breakfast
Just before Christmas my brother was in my neighbourhood and stopped in at a nearby European style bakery. And then he dropped off four of these bread rolls shaped into crescents and sprinkled with caraway seeds and coarse salt. And a bag of chocolate bonbons filled with cherries and liqueur. I ate three of the bread rolls the same day but the chocolates lasted until after New Year.
Recently, I saw someone had posted a picture of a similar type of bread rolls, on my Hungarian Facebook group. To make a long story short, I got the recipe, originally posted in Hungarian, and translated by a second party, and made them yesterday. A similar recipe can be found here though I used 2 tsp of dry instant yeast, rather than fresh, in my bake.
Shaping the croissants … a pizza wheel is the best way to make the clean cuts for making the dough wedges. The dough (652 gm) was rolled out into an 18″ circle.
Baked at 400 deg F for 20-25 minutes, depending on your oven’s foibles.
Fluffy interior of the croissants