Ragged Croissant Recipe Video

Have you heard of the 'rongyos kifli'? Not many people know it, but if you think of a croissant, you're not far from this extremely delicious, soft dough Hungarian pastry. A must for kifli lovers! :)

Preparation

Except for the butter, I put the ingredients in a bowl, mix them together and knead thoroughly, then cover and refrigerate for an hour.

After the rising time is over, I turn the dough out onto a floured board, divide it into eight parts, form balls and roll each ball out to a thickness of 2-3 mm, then layer them with butter. One sheet of dough, spread with 1/7 of the chilled grated butter, cover with another rolled out dough, then butter again and continue this way until all is used up. I do not spread butter on the top of the last sheet of dough.

Roll out the resulting dough as thinly as possible and divide into 12 parts (triangular shape), then roll up the croissants and place them on a baking tray lined with baking paper, cover with a cloth and let rest for 30 minutes.

Brush the risen croissants with beaten egg and bake in a preheated oven at 170 degrees, on a convection setting, for 20-25 minutes.

Place water in a heatproof dish at the bottom of the oven to create steam during baking.

Preparation time: 2 hours

Ingredients

70 dkg flour
2 dl lukewarm milk
2 tsp sugar
5 dkg fresh yeast or equivalent dried
15 dkg kefir
2 tsp salt
2 whole eggs
20 dkg butter + 1 egg for brushing

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