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PRODUCTS
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1. White flour - about 1 kg 2. Bulgarian yogurt - 1 cup 3. Fresh pasteurized milk - 5 tablespoons 4. Eggs - 3 eggs 5. Sugar - 1 tablespoon 6. Salt - 1 teaspoon 7. Sodium bicarbonate - 1 teaspoon 8. Fresh yeast - 10 grams 9. Lemon essence - 1 sachet 10. Cow butter - 30 grams 11. Jam of figs - 100 grams 12. Walnuts - 1/2 tea cup |
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METHOD OF PREPARATION
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Fresh milk is mixed with 1 tablespoon of the sugar and then in it the yeast is dissolved. Add 2-3 tablespoons of flour and the mixture is allowed to rise for 20 minutes. The sodium is mixed with the yogurt and left to puff (foam). The eggs are beaten well and mixed together with the sugar and thereto are added the yoghurt, melted butter, salt and lemon essence. Finally add gradually the flour and mix a soft dough that is left to rest for about 30 minutes, covered with a cloth. The dough is then divided into two equal parts. From each one is rolled a round crust 5 mm thick and with a diameter of about 60 cm. Cut as a cake to 16 triangular pieces. The jam of figs is mixed with the roasted in a dry pan walnuts and from this mixture is placed 1 teaspoon at the base of each triangle. Then the triangles are folded in rolls starting from the base to the top and thus prepared croissants are allowed to settle for 1 hour. Finally are coated on top with the beaten egg and baked for 20 min. in a preheated to 180OC oven. |
