The softest sourdough croissants, prepared without kneading

What are we going to bake today? To cut a little between the series of cookies, this time we decided on something salty. And sourdough. And fluffy! On the Miss7 portal, we found an excellent recipe by a Croatian culinary blogger who calls herself Slavonka. It is extremely well known and appreciated by its neighbors for its simple recipes that work great. If you don’t believe me, we suggest you jump to her instagram profile, which will send you to the kitchen quickly, so that you can prepare something yourself.
In short, today we will tackle like a cloud of fluffy sourdough croissants according to Slavonka’s recipe. How quickly they will be ready for the oven, as kneading is not necessary. We bet they will run out after a quick procedure!

Ingridients

  • 1 cup = a cup with a capacity of 250 milliliters. For 50 small croissants. 2 teaspoons dry yeast 1 teaspoon sugar (for yeast) 1/4 cup warm water 2 tablespoons sugar 1 cup warm milk 1/2 cup sunflower oil 1 tablespoon salt 2 eggs 4 cups flour 50 g of melted butter Preparation
  1. Dissolve the yeast in warm water and add a tablespoon of sugar. Cover with a cloth and place in a warm place for 10 minutes.
  2. In another bowl, mix well a cup of warm milk, sunflower oil, two tablespoons of sugar, a tablespoon of salt and 1 cup of flour. You will get a base for the dough.
  3. Whisk the eggs in a bowl and add them to the already mixed ingredients.
  4. Add the yeast mixture to everything, then the remaining three cups of flour and mix well. You will get a soft dough. Cover it with a cloth and place in a warm place until it doubles in size.
  5. Before you start shaping the croissants, melt the butter to make it ready for spreading. Preheat the oven to 190 degrees Celsius.
  6. Divide the dough into two parts. Roll out into a circle, coat with butter and cut into triangles. Roll them into croissants and place them on a baking sheet coated with butter.
  7. When the pan is full, cover everything with a clean cloth. Let the croissants rest for 5 minutes. Then coat them with melted butter.
  8. Bake for 25 to 30 minutes until golden brown. If they are baked, you can check by pressing them with your finger. If their surface is returned to its original shape, they are baked. If the indentation from the finger remains, let it wait in the oven for a few more minutes and then repeat the test.
  9. Once the croissants are baked, remove them from the oven and generously coat with butter one last time. 50 grams of melted butter should be enough for about 50 small croissants. If you run out of it, melt it extra.

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