Sils croissants
Hey foodies!
I don't know about you, but we are huge, huge fans of sils bread.
So for many years now, I've had a recipe I love to make for lunch or even as a snack in mini filled croissant format.
It's so good! So let me introduce you to my sils croissants.
This recipe can be made in a vegan version.
To make about 14-15 croissants (standard size), you will need:
- 500gr of flour
- 1.5 tsp of salt
- 47gr of butter (plant-based butter)
- 1 tbsp of sugar
- 140gr of water
- 155gr of milk (plant-based milk)
- 16gr of fresh yeast
- 2 litres of water
- 100gr of baking soda
- 1 egg yolk (10gr of plant-based cream)
- Sesame or other seeds
Let's get started with the recipe!
In a bowl, pour 500gr of flour.
Add 1.5 tsp of salt. Mix the two ingredients together with a spoon.
This way, the salt won't have any effect on the yeast later on. :o)
Then add 47gr of butter (plant-based butter) and 1 tbsp of sugar.
Then set the ingredients aside as they are.
In another bowl, pour 140gr of water with 155gr of milk (plant-based milk) and heat the two ingredients in the microwave at 600Watt for 1 minute.
The milk should be lukewarm and not too hot! Otherwise the yeast may not develop properly if it gets too hot!
Add 16gr of fresh yeast to the lukewarm milk/water mixture and stir with a spatula.
Let the yeast rest for about 5 minutes so it dissolves well in the milk. This way, it will be more effective later on.
Once the five minutes are up, pour the milk/water/yeast mixture into the bowl with the flour/sugar/butter/salt.
Attach the dough hook to your stand mixer and knead the dough at minimum speed (speed 1 or 2).
Help the hook pick up the edges by folding the flour inward from time to time with a spatula.
Once a ball gently forms, increase the mixer speed (medium speed 2 or 3) for a good 5 minutes.
Your dough will be nicely aerated and smooth after 5 minutes with the hook. Perfect!
Shape the dough into a ball using a dough scraper, then place the ball at the bottom of your bowl.
Then place a damp cloth over the top of your bowl so the dough can rise properly.
If it's summer, like today, you can let your dough rise for 1h30 in a temperate corner of your home.
If it's winter or cold, then I recommend making a proofing oven (see the braid or milk rolls recipe) to make sure the dough rises well. Let it rise for 1h in the proofing oven.
Once the rising time is over, prepare a large saucepan and pour in 2 litres of water with 100gr of baking soda.
Stir lightly with a spatula and set aside.
It's the baking soda that will give that brown colour and thus the name "sils" to our breads. :o)
Your dough has risen nicely! Yes! :o)
Cut your dough into two pieces. Leave the first piece in the bowl, under the cloth.
Dust your work surface with flour and place the second piece of dough on it.
Roll out your dough with a rolling pin into a rectangle of about 20 x 50 cm. The thickness will be about 5 mm.
You can clearly see in my photo that it's not a perfect rectangle. That's not a big deal. :o) It's really just to give you an idea of the desired size.
Preheat your oven to 180°C, fan-assisted.
Then cut strips to form triangles 10-12 cm tall.
Roll the croissant up on itself starting from the widest part.
With both pieces of dough, you'll get about 14-15 standard-sized croissants.
You can of course make them smaller or larger depending on what you want to do with them. :o)
Bring the water and baking soda to a boil. Once boiling, lower the temperature and place the saucepan over medium heat (6).
Prepare a perforated baking tray and a perforated mat for the next step. :o)
This is where the magic happens!
When your water is just gently simmering, dip 2-3 croissants at a time into the saucepan for 30 seconds.
Don't worry at all! The croissants will stay in shape and won't fall apart. :o)
Once the 30 seconds are up, drain the croissants well and place them on your perforated mat.
Avoid touching them with your fingers. Repeat the process until all the croissants have been dipped. ;o)
Beat an egg yolk (10gr of plant-based cream) in a bowl, then brush your croissants with it.
Then sprinkle your croissants with sesame or sunflower seeds if you like. You can also leave them plain.
Time to bake for 10 to 12 minutes in your oven preheated to 180°C, fan-assisted.
Once the croissants are baked, remove them from the oven and place them on a cooling rack to stop the cooking process.
Ta-da! Here's the result!
As I said at the beginning, whether it's for breakfast, a full coffee spread or even as a snack (cut in half and filled)... This recipe is magical. I actually made my hamburger buns with this recipe last time. :o) For burgers, count 95-100gr of dough per bun.
I hope you enjoy this recipe and give it a try.
Have a great Sunday, foodies!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Florence
By: Florence H. On 2024-02-20Quelle excellente recette! Certains de mes croissants sont plus foncés que d'autres, étonnant mais ça donne même joli.
Replied by: Karin On 2024-02-21
Replied by: Karin On 2024-02-21
Question de Laurence
By: Laurence F. On 2022-04-12J’ai testé pour la première fois aujourd’hui et c’est un véritable succès tant visuellement que sur le plan gustatif. Trop contente et tellement simple à faire. Mille mercis pour nous avoir fait connaître cette recette.
Replied by: Karin On 2022-04-13
Question de Marie
By: Marie B. On 2020-12-12Bonjour, est-ce que c'est possible de perforer du papier sulfurisé et de poser sur une grille ? Je n'ai pas de plaque ni de tapis perforés...
Merci pour la recette en tout cas, je me réjouis de tester :-) Belle journée
Replied by: Karin On 2020-12-13
Question de Amélie
By: Amélie A. On 2020-11-09Un régal!!!!!!!!
J'ai suivi à la lettre la recette et ça marche à fond! Je suis super contente et repue!
Merci beaucoup! Je vais la refaire plus souvent parce que plutôt simple en fait. :-)
Replied by: Karin On 2020-11-11
Question de Tiffany
By: Tiffany S. On 2020-09-05Bonjour!
Est ce que l’on peut faire la pâte le soir d’avant et la laisser pousser pendant la nuit?
Merci d’avance et bonne journée ?
Replied by: Karin On 2020-09-05
Replied by: Tiffany S. On 2020-09-05
Question de Adriana
By: Adriana L. On 2020-05-04Bonjour Karin. Merci pour vos super recettes, on a enfin le temps de les tester ;-) Je me demandais, si c'est pour une recette salée, faut-il mettre autant de sucre? Merci
Replied by: Karin On 2020-05-05