French croissants

Method

Mix yeast, half of the sugar and 40 ml of plant drink in a cup and leave to stand for 10-15 min. until bubbles form. Cast cold margarine into a piece of foil and form a rectangle of 15 x 20 cm with a thickness of about 1 cm with your fingers. Cool in the foil for at least 30 min. Put the flour in a mixing bowl and mix with salt. Add the yeast mixture and the remaining plant drink. Mix slowly for 3-4 min. On a low level, then knead for 10 min. On a higher level. Form the dough into a ball and let it rest for about 30 min. at room temperature. Ideal are 25 ° C room temperature.

Roll out dough on a floured surface onto a rectangle measuring approximately 35 x 20 cm. Keep the corners as straight as possible. Place the drawing butter on the right half of the dough and cover with the other side. Press the edge firmly and margarine completely enclose. Roll out dough to a length of 50 cm, with a thickness of 1 cm. Twice a simple tour by folding the dough in thirds lengthwise. Cool the dough for 30 minutes. Repeat the simple tour twice (roll out the dough to 50 cm before folding) and cool the dough for another 30 minutes before further processing.

Roll out the dough into a 60x60 cm rectangle, about 5-6mm thick, then cut in half in the middle and cut out 12 triangles. Cut the triangles at the lower end 2 cm and pull apart (the two parts) as far as possible. Then roll up the dough pieces from the wide side. If you want you can fill some of the croissants with chocolate. Leave the croissants on a baking sheet lined with baking paper for 2 hours until they have doubled their volume.

Preheat the oven to 230 ° C top / bottom heat and immediately turn it down to 200 ° C once the croissants are in it. Bake for 20-25 minutes until browned all around. Allow croissants to cool for at least 30 minutes before serving, so that they get the perfect leafy cut. Bon Appetit!

Ingredients

• 4 g Rapunzel dry yeast
• 60 g Rapunzel Cristallino cane sugar
• 275 ml plant drink, cold
• 250 g plant margarine, cold
• 500 g wheat flour type 550
• 10 g Rapunzel Atlantic sea salt, fine
• optional: 150 g Rapunzel semisweet couverture

aids:

• 1 sharp knife
• baking paper / baking mat
• 1 cup
• 1 spoon
• 1 mixing bowl (machine with dough hook)
• Cling film
• 1 roller wood