German Butter Crescents from The Professional Pastry Chef by Bo Friberg

Name: German Butter Crescents from The Professional Pastry Chef by Bo Friberg
Ingredients: 4 eggs; 2 ounces (55 g) granulated malt extract or ⅓ cup (80 ml) or 4 ounces (115 g) honey; 3 pounds 6 ounces (1 kg 535 g) bread flour; 3 ounces (85 g) fresh compressed yeast; 3 cups (720 ml) cold water; ¼ cup (60 g) salt; 8 ounces (225 g) cold unsalted butter plus 2 pounds 4 ounces (1 kg 25 g) unsalted butter, at room temperature; 5 ounces (140 g) lard; 4 ounces (115 g) bread flour; 4 teaspoons (20 ml) lemon juice; Egg wash; 6 ounces (170 g) granulated sugar

app.ckbk.com

This variation on croissants is made in Germany and Switzerland, where the pastries are known as Butter Gipfels. Because they have a more pronounced crescent sh

View Original

Share this recipe:

Ingredients

4 eggs
2 ounces (55 g) granulated malt extract or ⅓ cup (80 ml) or 4 ounces (115 g) honey
3 pounds 6 ounces (1 kg 535 g) bread flour
3 ounces (85 g) fresh compressed yeast
3 cups (720 ml) cold water
¼ cup (60 g) salt
8 ounces (225 g) cold unsalted butter plus 2 pounds 4 ounces (1 kg 25 g) unsalted butter, at room temperature
5 ounces (140 g) lard
4 ounces (115 g) bread flour
4 teaspoons (20 ml) lemon juice
Egg wash
6 ounces (170 g) granulated sugar