Croissants with cheese
Gentle dough that melts in your mouth, perfect breakfast, which gives you a boost of energy and good mood.
- Dry yeast – 1 packet
- Sugar – 1 tbsp
- Water – 50 ml
- Cheese – 200 g
- Oil – 40 g
- Flour – 500 g
- Eggs – 2 pcs
- Beer dark – 250 ml
- Vegetable oil – 50 ml
Yeast dough on beer. Mix dry yeast with the sugar, add warm water. Mix well and leave for 10-15 minutes.
Lightly beat the egg and mix with dark beer. Connect the brew-pub with egg mixture. Often add the sifted flour, vegetable oil and knead the dough. Stir the dough, cover with a towel and leave for 30-40 minutes in a warm place.
Tip: you need to sift the flour so that it enriched air.
Filling. Hard cheese grate on fine grater and mix with soft butter until smooth.
Tip: The cheese is easy to grate, grater if pre-oiled. Just to cheese stuffing, you can add nuts, spices. Fillings for croissants: chocolate, custard, fresh fruit and berries, jam.
Roll out the dough into a rectangular layer of 1-2 mm thickness, cut triangles. Put the stuffing in the middle of the triangle and fold rolls, giving the form a crescent. Billets lay out on a baking sheet, the laid parchment, brush with egg white and leave at room temperature for 20-30 minutes. Then bake at 200 degrees for 10-15 minutes.