Ingredients
Instructions
- Pour the flour on a work surface and make a well in the center
- Add salt, sugar, yeast, butter and milk in the well
- Mix gradually incorporating the flour into the liquid ingredients
- Knead the dough until smooth and let it rise for 1 hour until doubled in size
- Refrigerate for 30 minutes
- Roll out the dough into a square shape
- Place the room temperature butter in the center and fold the dough like an envelope
- Roll out to 1cm thickness and fold like a letter
- Rest in refrigerator for 10 minutes
- Repeat the rolling and folding process two more times
- Wrap in plastic film and refrigerate for 30 minutes
- Roll out into a rectangle and cut into 15mm wide strips
- Shape into figure-8s or braid three strips together
- Place on a baking sheet lined with parchment paper
- Let rest for 1 hour
- Preheat oven to 220°C
- Place in oven and immediately reduce temperature to 180°C
- Bake for 15-20 minutes until golden brown
- Mix sugar and water for glazing
- Brush the hot craquelins with the sugar glaze
- Allow to cool and serve warm
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