Recipes

Integral croissants with a fresh cottage cheese

Whole-wheat flour or wholemeal flour is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-whear products and dishes give longer feeling of satiety than white flour, but also contain a great number of high performance fibres that regulate metabolism.

For making this croissants, I have used also just a little bit of white flour (smooth) to make the dough more granural and better self-raising. I added sunflower seeds, but you can add many other kinds of seeds (sesame, flax, poppy, …).

Ingredients:

  • 150 g white flour (smooth)
  • 350 g whole-wheat flour
  • 2 teaspoons Himalaya salt
  • 2 teaspoons baking powder
  • 250 g homemade fresh cottage cheese
  • 100 ml homemade cow’s milk
  • 60 ml cold-pressed sunflower oil
  • 1 piece egg white

     For coating and sprinkling

  • 1 piece egg yolk
  • 1 tablespoon homemade cow’s milk
  • sunflower seeds

Directions:

Preheat the oven to 180 ºC.

Separate egg white and yolk in two differents bowls.

Mix white and whole-wheat flour, salt and baking powder all together. Add fresh homemade cheese, milk and olive oil, and mix it and knead it with hands until it becomes smooth and compact.

Separate the dough in 4 parts. Roll ot every part of the dough in a circle thickness of 1, 5 cm and cut into 12 smaller parts.

Tjesto za Integralne kiflice sa svježim kravljim sirom

Scroll every part od cuted circle from the wider to the narrower side, and put it in a casserole coated with greaseproof paper.

Mix egg yolk and milk, and use this mixture to smear every croassiant. Finally, sprinkle every croissant with a sunflower seeds.

Put it in the preheated oven and bake it for about 20 minutes.

This amount of the dough is enough for making 48 smaller croissants.

Integralne kiflice sa svježim kravljim sirom

Bon appetit!!

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zdrava.iva
Ivanka je supruga i majka troje djece, a kako joj je zdravlje jako bitno, odlučila je svoje kuhanje i pripremu hrane bazirati na obradi zdravih namirnica. Dakle, u njenoj kuhinji nema bijelog brašna, šećera, margarina, maslaca, te procesuirane i industrijske hrane. Pokušava koristiti što svježije namirnice (posebno iz svog organskog vrta), žitarice, sjemenke, dodatke prehrani (spirulina, pšenična trava, maca, proteini), maslinovo, bučino, kokosovo i laneno ulje te začinsko bilje i začine, kao i što manje termički obrađivati namirnice koje tako gube potrebne hranjive tvari. Od 17.6.2017. stekla je zvanje Nutricionistica.

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