Twister potato croissants | Romagnoli F.lli Spa
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Cooking tools:
- Stand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen towel
- Pastry board
- Rolling pin
- Chef's knife
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
- Saucepan
- Spoon
- Whisk
- Kitchen scale
- Airtight container
- Pot
- Fork
- Potato masher
- Grater
- Plastic wrap
Ingredients
- 250 g of boiled and mashed potatoes
- 500 g of ultra-fine “00” flour
- 80 g of sugar
- 10 g of fresh brewer’s yeast (or 3 g of dry yeast)
- 100 ml of warm milk
- 50 g of soft butter
- 1 whole egg + 1 yolk
- 1 pinch of salt
- Grated peel of 1 lemon or 1 orange
- 1 teaspoon of vanilla extract
- 1 yolk + 2 tablespoons of milk
- Icing sugar to taste
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