Cornetti Senza Burro (Butter-Free Croissants)
Category: Yeast Breads
Servings: 11 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 100g |
| Whole Wheat Flour | 50g |
| All-Purpose Flour | 300g |
| Water | 250g |
| Rice Oil | 40g |
| Sugar | 60g |
| Fresh Brewer’s Yeast | 10g |
| Vanilla Bean (seeds only) | 1 pod |
| Fine Salt | 5g |
| Vegetable Margarine | 250g |
| Water (for syrup) | 100g |
| Sugar (for syrup) | 100g |
Instructions:
-
Prepare the Yeast Mixture:
Start by dissolving the fresh brewer’s yeast in 250g of water at room temperature. Set aside for now. -
Mix the Dough:
In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, Manitoba flour, and whole wheat flour. Add in the sugar and the yeast-water mixture. Turn on the mixer and knead the ingredients until you achieve an elastic dough. Once the dough begins to come together, gradually add the rice oil and the seeds scraped from the vanilla pod. Finally, add the fine salt and continue mixing until the dough becomes smooth, homogeneous, and well-incorporated. -
First Resting:
Turn the dough out onto a work surface and quickly shape it into a round ball (this is called “pirling”). Transfer the dough into a large bowl, cover it with plastic wrap, and let it rest at room temperature for about 2 hours, allowing it to rise. -
Refrigeration:
Once the dough has rested at room temperature, place it in the refrigerator to chill for 12 hours. This long resting time will enhance the dough’s texture and flavor. -
Prepare the Margarine:
While the dough is chilling, prepare the margarine. Cut it into 6 slices and arrange them on a sheet of parchment paper, shaping them into a square. Cover the margarine with another sheet of parchment paper and place it in the refrigerator until needed. -
Rolling and Folding:
After the dough has completed its 12-hour refrigeration, remove it and let it sit at room temperature for about 2 hours to warm up slightly. Once it’s ready, turn the dough out onto a lightly floured surface and roll it out into a rectangular shape. -
Encasing the Margarine:
Take the square of margarine and place it in the center of the dough. Fold the bottom edge of the dough over the margarine, sealing the edges by pinching them together. Gently roll the dough out again to ensure an even layer, then fold it in thirds to create the first “fold” (similar to folding a letter). Cover the dough with plastic wrap and place it on a tray. -
Chill Again:
Place the dough back in the refrigerator for 30 minutes to rest and chill. After the resting time, roll the dough out again on a lightly floured surface, then repeat the folding process once more. Cover the dough again and refrigerate it for another 30 minutes. -
Final Fold and Rest:
After the second resting period, remove the dough from the refrigerator and roll it out again. Fold it into thirds one last time, cover it, and refrigerate for another 30 minutes. -
Shape the Cornetti:
After the final resting period, roll the dough out one more time on a lightly floured surface. Cut the dough into 11 equal-sized triangles. Lightly dampen a pastry brush and moisten the tops of each triangle with a bit of water. -
Shape the Croissants:
Begin rolling each triangle from the wide end toward the tip, forming a croissant shape. Make sure to roll loosely, keeping the seam at the bottom to prevent it from unraveling during baking. -
Final Proofing:
Place the croissants on a baking sheet lined with parchment paper. Let them rise at room temperature for about 2 hours, or until they have doubled in size and are puffed up. -
Prepare the Syrup:
While the croissants are proofing, prepare the syrup. In a small saucepan, combine 100g of water with 100g of sugar. Bring the mixture to a boil and let it simmer for a couple of minutes. Once the syrup is ready, remove it from the heat and allow it to cool. -
Bake the Cornetti:
Preheat your oven to 190°C (375°F) and bake the croissants for about 25 minutes, or until golden brown. Halfway through, brush the croissants with the prepared syrup for a beautiful, glossy finish. -
Cool and Serve:
Once baked, remove the croissants from the oven and let them cool completely before serving. Enjoy the soft, buttery texture and the lightly sweet flavor that makes these butter-free croissants irresistible!
Tips:
- The dough requires patience and time, so it’s best to plan ahead and allow for all of the resting periods. These steps are crucial for the perfect flaky layers.
- If you prefer a sweeter croissant, you can add a light glaze or dust with powdered sugar before serving.
- These cornetti are perfect for breakfast or as an afternoon snack with a cup of coffee or tea.
Enjoy these deliciously flaky and butter-free croissants! They’re a lighter alternative to traditional croissants, without sacrificing any flavor or texture!
