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Heat the milk and add the yeast (the milk must be warm NOT hot). Leave to rise for 5 minutes.
In a bowl put sifted flour, eggs, sugar, melted and cooled butter and a pinch of salt.
Add the milk and start kneading.
We must obtain an elastic and non-sticky dough. Cover the bowl with plastic wrap (optional) and refrigerate.
Meanwhile, prepare the filling.
Put the walnuts in a bowl together with the grated orange peel.
Separately prepare a syrup of sugar and water, let it boil for 2 minutes and mix it with walnuts.
Take the dough out of the fridge and divide it by shaping the balls.
With the help of a twister, we stretch each ball. We put the walnut composition in the middle and roll it turning slightly at the ends.
Grease the croissants with yolk and let them dry. Place them in a tray lined with baking paper.
Preheat the oven to 180 degrees. Before putting the tray in the oven, grease the croissants with egg whites.
We leave them until they are nicely on the surface.