Pan de croissant

Pan de croissant

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Prep. 50 min

Total 6 h 30 min

12 rebanada

Ingredients

Masa previa

100 g de leche entera
8 g de levadura seca
170 g harina de pan

Masa de brioche con masa madre

340 g harina de pan
80 g agua
1 huevo
75 g azúcar
5 g sal
100 g mantequilla sin sal a temperatura ambiente, en trozos

Hojaldrado

250 g mantequilla sin sal en un bloque, muy fría

Difficulty

advanced

Nutrition per 1 rebanada

Sodium 176.4 mg

Protein 6.7 g

Calories 1682 kJ / 402 kcal

Fat 25.2 g

Fibre 1.4 g

Saturated Fat 15.3 g

Carbohydrates 38 g

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