Bacon Croissant
The croissant is one of the most famous French pastries, evolved from the Austrian 'kipferl' and becoming popular worldwide. The bacon version is a special, savory twist on the traditional recipe, offering the perfect harmony of buttery dough and crispy bacon. It's an excellent choice for a satisfying breakfast or snack that's guaranteed to enchant with its flavorful and savory filling.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then stir in the sugar and yeast. Let it stand for 10 minutes, or until frothy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth, then cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle. Place thin slices of 200g of cold butter on one half of the dough. Fold the other half over the butter, then roll out again and fold it in thirds. Repeat this folding process three times, allowing the dough to rest for 15 minutes in between folds.
5
Cut the bacon into small pieces and cook in a dry skillet until crispy. Let it cool completely.
6
Combine the cooled bacon with the grated cheese to create a flavorful filling.
7
After the final rolling, cut the dough into triangles. Place a small amount of the bacon filling in the center of each triangle, then roll it up into a croissant shape.
8
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake for 18-20 minutes, or until golden brown.
10
Once the croissants are baked, let them cool slightly before serving.
