Name: Butter Croissants with a Yeast Sponge
Prep time: 3 h
Cook time: 14 min
Total time: 3 h 14 min
Yield: 12
Ingredients: 100 ml (g) lukewarm water; 1 tsp malt extract or Sladovit; 21 g yeast (half a block); 130 g plain flour; 50 g soft Stella (or Hera); 2 tbsp beaten egg (the rest of the egg will be used to brush the croissants before baking); 80 g water; 1/2 level tsp salt; 70 g sugar; 320 g plain flour; 90 g butter for rolling in

100 ml (g) lukewarm water

1 tsp malt extract or Sladovit

21 g yeast (half a block)

130 g plain flour

50 g soft Stella (or Hera)

2 tbsp beaten egg (the rest of the egg will be used to brush the croissants before baking)

80 g water

1/2 level tsp salt

70 g sugar

320 g plain flour

90 g butter for rolling in

Butter Croissants with a Yeast Sponge

Butter Croissants with a Yeast Sponge

Prep: 3 h

Cook: 14 min

Servings: 12

Energy: 217 kcal per serving

Method

01.

The full method is for members

Ingredients

For the sponge

Then into the dough

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