These lemon croissants are an ideal light breakfast with a fragrance of summer.
4
15'
60'+
Easy

Ingredients

  • 520 g /

    Flour (half type 0 and half Manitoba)

  • 250 ml /

    Milk (soya if preferred)

  • 1 /

    Egg

  • 50 ml /

    EXTRA VIRGIN OLIVE OIL WITH LEMON FLAVOUR

    limonei Find out more
  • 3 spoonfuls /

    Sugar

  • 1 teaspoonful /

    Honey

  • 10 g /

    Fresh Brewer’s Yeast

  • 1 pinch /

    Salt

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Instructions

Place the milk, yeast and honey in the bowl and emulsify for 20 seconds at speed 4, then leave to stand in the bowl with the lid on for about 15 minutes. Add the flour and sugar and blend for

20 seconds at speed 3. Add the egg and salt and mix for 3 minutes at Dough speed. Gradually dribble in the oil through the hole in the lid as the dough absorbs it. Take the dough, knead it with your hands for a short time and place it to prove in a container covered with a clean tea-towel for 2 hours until it has doubled in volume.

Take the dough and knead it with your hands for a short time again, dividing it into 10/12 pieces and keeping them covered with a clean tea-towel. Take one piece at a time and shape each of them into a strip, tie a knot in it and fold in the ends to the middle of the knot to form a bow.

Now place the bows of dough on a baking tray covered with greaseproof paper and leave to prove, covered, for about another 40 minutes. After the second proving time, brush with milk. Bake in the oven at 190°C for about 15 minutes or until golden brown on the surface. Leave to cool completely and serve.

THE CHEF:

Ylenia, Ricette-Bimby by Nea