Savoury butter croissants

Ingredients for 32 croissants:
For the pre-dough
150 g of Manitoba flour
90 ml of water
15 g of fresh brewer’s yeast

For the dough:
250 g of extra-fine flour (Italian 00)
100 g of Manitoba flour
100 g of IL BURRO NOBILE at room temperature
50 ml of water
30 g of sugar
2 eggs 
10 g of salt

For brushing the croissants:
1 egg 
1 tablespoon of milk 
sesame seeds

For the filling: butter, mayonnaise, Milano salami, cooked ham, smoked salmon, mixed salad, as you please.

For the pre-dough: crumble the yeast into a bowl, cover with water and dissolve it with your hands. Then add the flour, roughly mixing it. Cover and leave to rest for an hour.

Put the pieces of pre-dough together with the water into the mixer bowl. Use the K-shaped or leaf-shaped beater on a low speed for a few minutes, so that it dissolves. Add almost all the flour, the eggs, the sugar and knead so that the ingredients are mixed together and until you get a smooth dough. When the dough does not stick to the sides, add the rest of the flour, the small pieces of soft butter and the salt. Increase the speed of the mixer and absorb the butter. Keep kneading with the dough hook for at least ten minutes. Shape the dough into a ball and put it in a bowl covered with cling film for 2 hours.
Once this time is up, divide the dough in half and roll it out into two circles using a rolling pin. Using a pizza cutter or a small knife, divide it into 12 or 16 triangles, depending on the size of the croissants you want. Cut the base of each triangle in the centre, with a small 1 cm cut, and gently pull the top. Roll them up starting from the base of the triangle up to the tip which should remain under the croissant. Slightly curve the ends to get the typical shape and place the croissants on a baking tray lined with baking paper. Cover the baking tray with a clean cloth or a sheet of plastic and let them rise for another hour, at room temperature.
Turn on the conventional oven to 180°C.
Beat the egg and the milk for the glaze and coat the surface of the croissants with this mixture using a brush. Sprinkle the surface with sesame seeds. Bake for 15 minutes until golden brown. Once ready, cool down then fill as you like.

Recipe made for us by Bianca Maria Bellei