Pretzels and savory croissants
Ingredients :
- 20 g of baker’s yeast
- 20 cl of hot water
- 8.5 cl of boiled milk
- 1 C. sugar
- 450g flour
- 3 tbsp. vegetable oil
- 2 tbsp. salt
- For icing:
- beaten eggs
Preparation :
-
1
Dissolve the yeast and the sugar with a little water. When the yeast is foamy, add the rest of the water, the boiled milk, the oil, the salt and half the flour. Beat well and gradually add the rest of the flour. Knead the dough for 10 minutes on a floured surface. It must become united and elastic. Return it to the container and cover with oiled plastic. Leave to rise for about 1 hour: the dough should double in volume.
-
2
Preheat the oven th.7 (220ºC).
-
3
Take the dough back to knead it for 5 minutes, then divide it in two. With the first half, make the croissants. With a floured rolling pin, roll it out into 4 circles 20 cm in diameter. Cut clean edges using a salad bowl. Cut them into eighths. Gently roll up each part starting with the widest side. Place them on oiled paper, point down. Bake the croissants, uncovered, for 10 minutes in the top of the oven.
-
4
Then brush them with beaten eggs, sprinkle with salt and return to the oven for 15 minutes. With the second half of the raw dough, make pretzels: shape 14 sausages about 30 cm long and tie them on themselves. Place them on oiled paper. Bake for 10 minutes in the top of the oven. Brush with the beaten eggs, sprinkle with salt and return to the oven for 25 minutes.
Tips
For this recipe for pretzels and savory croissants, you can count on 30 minutes of preparation. To learn more about the foods in this Appetizer Cookies recipe, head over to our food guide here.
