Crescent rolls with kefir and yeast
Description
Tasty baked goods for the whole family. Croissants made with kefir are prepared the same way as with milk. There are no special subtleties in the technique. The dough can be kneaded either with a mixer or by hand. The equipment, of course, is a great help: hands and the table stay clean. You take the ready dough ball out of the bowl. But when kneading by hand, it is believed that you transfer your energy to the dough and it becomes more “alive”. The choice is yours. Croissants can be made with a filling. For that, thick jam, berries, fruit, or cottage cheese work well. They can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for making bagels.
- 2
Step 2
Pour kefir into a bowl, which should be pre‑warmed to room temperature. Add the yeast to the kefir and stir.
- 3
Step 3
Add the egg, salt, sugar, vanilla sugar, melted butter.
- 4
Step 4
Gradually add the sifted flour.
- 5
Step 5
Knead a soft, elastic dough. I used a planetary mixer with a “hook” attachment.
- 6
Step 6
Place the dough in a warm place for 50‑70 minutes until it expands to two‑to‑three times its original volume.
- 7
Step 7
Cut off a piece of dough and roll it out into a circle 3 mm thick and 30 cm in diameter.
- 8
Step 8
Cut the circle of dough into eight sectors.
- 9
Step 9
Roll each sector into a croissant.
- 10
Step 10
Place the croissants in a baking pan lined with parchment paper. Let them stand at room temperature for 30‑35 minutes.
- 11
Step 11
Brush the crescent rolls with beaten egg. I also sprinkled them with poppy seeds and sesame, but that's not required.
- 12
Step 12
Bake the crescent rolls in a preheated oven at 175‑180 °C for 35‑40 minutes.
- 13
Step 13
The kefir and yeast crescent rolls are ready. Cool them and they can be served with tea.