Puff croissants with apricot jam

Step-by-step cooking

1. Step 1:

   

   Ingredients. We leave the butter in a warm place so that it becomes softer.

2. Step 2:

   

   First we make sourdough. Pour the yeast with warm milk and add sugar. The sourdough will rise in 15-20 minutes in a warm place.

3. Step 3:

   

   Pour half a portion of flour into another plate, add salt, eggs, vegetable oil and mix. Then pour in the sourdough, mix.

4. Step 4:

   

   Add the remaining flour and knead the dough. The dough will stick slightly to your hands.

5. Step 5:

   

   Cover the dough with cellophane and leave in a warm place to rise for 1 hour.

6. Step 6:

   

   During this time, the dough has tripled. Moisten your hands with water and knead the dough.

7. Step 7:

   

   We divide the finished dough into 8 parts. And we begin to make a puff.

8. Step 8:

   

   Dust the table with flour. Roll out 1 part of the dough and set aside.

9. Step 9:

   

   Lubricate this layer with softened butter.

10. Step 10:

    

    Then roll out the 2nd part of the dough and cover the 1st part. Also smear with butter. And so on, we roll out 6 parts, the last layer is not lubricated with oil.

12. Step 11:

    

    The resulting stack of 8 layers, roll out with a rolling pin as thin as possible. I rolled out the dough 3 mm thick.

13. Step 12:

    

    Now we cut the dough into triangles with a regular knife or a curly cutter. The bottom of the triangle is about 11 cm, the height of the triangle is 14 cm .

14. Step 13:

    

    We spread jam, boiled condensed milk, jam or jam on the base of the triangle. Choose thick jam. I used apricot and chose apricot slices from jam, because the liquid part will spread.

15. Step 14:

    

    We twist the triangles with a roll, trying to stretch the ends of the triangle to the sides.

16. Step 15:

    

    Grease the baking sheet with oil and spread the croissants. Cover with cellophane and leave to rise for 15 minutes. Then bake the croissants in a preheated 180 degree oven for about 20-30 minutes – it depends on your oven.

17. Step 16:

    

    We lay out the finished croissants. We make sweet water – 2 tbsp.l. water and 2 tsp. sugar, stir and brush the surface of the croissant. I sprinkled sugar on top.

18. Step 17:

    

    These are the puffs you get. I rolled out the dough with a thickness of 3 mm, and in the finished baking the thickness of the layer is 1 cm. The layers of dough are clearly visible from the side.

19. Step 18:

    

    And here are such airy croissants in the section. I got 28 pieces.

20. Step 19:

    

    Invite everyone to drink tea. Enjoy your meal!