🥐Better than St. Martin's croissants🥐

Glass 250 ml
I got 20 large croissants.
Ingredients:
Solution:
40 g of fresh yeast
2 tablespoons of sugar
Stir until the yeast dissolves.
half a glass of lukewarm milk
6 tablespoons of wheat flour (taken from the entire recipe)
Mix, cover with a clean cloth and set aside in a warm place for about 30 minutes to rise.
1 kg of wheat flour type 450 (6 tablespoons used for the leaven)
Sift
Add the risen mixture
pinch of salt
Do not add salt directly to the yeast.
3 whole eggs at room temperature
4 tablespoons of sugar
1.5 cups of warm milk (not hot)
1 teaspoon of vanilla extract
Mix the ingredients gently
60 g of melted, cooled butter
Knead very briefly just until the butter is combined.
Divide the dough in half. Flatten each half and wrap in foil. Place in the refrigerator for 1 hour.
Roll the cooled dough into a rectangle
190 g very cold butter
Grate on large holes
Spread the butter over 2/3 of the dough
Put 1/3 of the dough without butter on half of the dough with butter, then in half (like a roulade)
Roll out into a rectangle again
Fold exactly the same way as before (with butter) "in 3"
Wrap the dough in cling film and put it in the fridge for about 50 minutes.
Repeat the process of rolling and folding the dough 3 times, cooling the dough for about 30 minutes each time. After the last rolling and folding, wrap the dough in foil and put it in the fridge for 5 hours, preferably overnight. Do exactly the same with the other half of the dough.
Take the dough out of the fridge 20 minutes before making the croissants.
Roll out the dough into a rectangle of approx. 30x60 cm and cut into approx. 10 triangles.
Apply the poppy seed mass from the top, leaving a margin without mass. Place this piece on the poppy seed mass and gently cut it with a knife. Roll the croissants starting from the wider side
Place the croissants on a baking tray and cover with a cloth to rise for about 40 minutes.
Brush the risen croissants with beaten egg. Bake for about 25 minutes (until golden brown) without convection, top-down heater, in an oven preheated to 180 degrees on the 2nd level from the bottom.
Pour the icing over the still warm croissants and sprinkle with chopped nuts
Frosting:
1 cup of powdered sugar
3 tablespoons of hot water
Music: You Tube Library - White River - Aakash Gandhi

[@ninalis3044]

Piękne i na pewno smaczne😋

[@sikorkagotuje754]

🥰🥰🥰Pozdrawiam serdecznie 😊

[@gosiakot2369]

Ale piękne!!!!!😍😍😍😋

[@sikorkagotuje754]

🥰🥰🥰Pozdrawiam cieplutko 😊

[@lenaspawska17]

❤❤❤

[@sikorkagotuje754]

🥰🥰🥰

[@user-jy6rj5te9w]

Mniam mniam, piękne i napewno pyszne 🤩😋

[@sikorkagotuje754]

🥰🥰🥰Pozdrawiam cieplutko 😊

[@gretagreta8554]

Super mniam 😉

[@sikorkagotuje754]

🥰🥰🥰Pozdrawiam cieplutko 😊

[@bartoszsplawski4646]

😍😍😍😋😋😋

[@sikorkagotuje754]

🥰🥰🥰

[@user-ed5on7st2q]

😋😋😋

[@sikorkagotuje754]

🥰🥰🥰

[@berni6447]

Bardzo czasochłonne. Fajny przepis, dla tych co mają trochę czasu.

[@sikorkagotuje754]

To prawda ale ten raz w roku warto zrobić 😊Pozdrawiam serdecznie 😊

[@danutamrowka6410]

A gdzie rękawiczki??

[@sikorkagotuje754]

Również pozdrawiam i życzę miłego wieczoru.