Looking for a delicious breakfast pastry recipe? Try making Italian croissants with Manitoba flour! Here are the ingredients you’ll need:
For the leavening:
- Manitoba flour (70 g)
- Water (70 g)
- Fresh brewer’s yeast (15 g)
For the dough:
- Manitoba flour (230 g)
- Flour 0 (230 g)
- Fresh whole milk (180 g)
- Eggs (2)
- Granulated sugar (100 g)
- Softened butter (60 g)
- Lemon zest (1)
- Vanilla extract (1 tsp)
- Fine salt (8 g)
For the butter cream:
- Butter (70 g)
- Granulated sugar (70 g)
For brushing and decorating:
- Egg yolk (1)
- Milk
- Powdered sugar
To make the dough, mix the leavening ingredients and add the remaining flour. Combine all other dough ingredients, including the leaven, and mix until smooth. Let the dough rise for 2-3 hours. Divide it into 8 pieces, shape them into balls, and let them rest. Roll out each ball, spread with buttercream, and stack the sheets on top of each other. Cut the resulting circle into quarters, then each quarter into 3 parts to make 12 triangles. Roll each triangle into a crescent shape, let them rise, and bake at 200°C/390°F for 20 minutes. Brush with egg yolk and milk mixture, sprinkle with powdered sugar, and enjoy your homemade Italian croissants!