Crumbly Croissants
To prepare these delicious crescent rolls, we start by warming 250 ml of milk in a small saucepan. Once the milk is warm, we carefully add 25 grams of fresh yeast, along with a tablespoon of sugar and half a teaspoon of salt. We gently mix until the yeast is completely dissolved, and the sugar and salt are integrated into the milk. This mixture will act as a leavening agent, giving the crescent rolls a fluffy and airy texture.
In a large bowl, we place 700 grams of sifted flour, which will provide the necessary structure to the dough. We add 250 grams of lard, which will provide a rich flavor and pleasant consistency. Using our fingers or a mixer, we mix the flour with the lard until we obtain a texture similar to sand. Then, we bring the warm milk with dissolved yeast, sugar, and salt into the center of this mixture. We also add the two eggs, which will help enrich the dough and bind the ingredients together.
We knead the dough well for about 10 minutes until it becomes homogeneous and elastic. We cover the bowl with a clean towel and let the dough rise in a warm place until it doubles in volume – this process can take between 30 and 60 minutes, depending on the room temperature.
Once the dough has risen, we remove it to a floured surface and roll it out with a rolling pin into a sheet about one finger thick. Using a glass with a diameter of 5 cm, we cut circles from the dough. Each cut circle will be rolled out with the rolling pin to obtain a thin sheet. At one end of each sheet, we place the desired filling – I chose a combination of Turkish delight and plum jam, but you can use any filling you prefer, from sweet cheese to chocolate or fruit jam.
After filling the dough circles, we carefully roll them up, forming crescent rolls. We place the crescent rolls on a baking tray lined with parchment paper, leaving a little space between them to allow for expansion during baking. We preheat the oven to a medium temperature (about 180 degrees Celsius) and, once ready, we place the tray with the crescent rolls inside. We bake for 20-25 minutes or until they turn rosy and golden.
When we take the crescent rolls out of the oven, we immediately roll them in a mixture of powdered sugar and a packet of ground vanilla sugar to add a sweet and fragrant touch. These crescent rolls are best served warm, but can also be enjoyed at room temperature. In the end, I managed to obtain 97 delicious crescent rolls, perfect for sharing with loved ones.
Ingredients: 700 g flour, 250 g lard, 25 g fresh yeast, 250 ml milk, 1 tablespoon sugar, 1/2 teaspoon salt, 2 eggs, jam, Turkish delight for filling (but we can use walnut filling), powdered sugar, 1 packet of vanilla sugar.
