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MINICROISSANT SALTED

Hello,
Today I wanted to share with you a recipe that I use most often: the minicroissant salty.
Me need them all ... now I got to thinking that only invite me to supply the savory buffet ehehe.
I found the recipe a few year ago on Wired New York and, together with the pretzels and potato scones, has become one of my strong points.
I am a bit 'longish to do, but the result is amazing! Try them and then tell me.

Ingredients: 500 gr flour
00
200 water
50 of 50 milk
sunflower oil goes up 15

5 sugar
10 yeast
a beautiful bunch of fresh herbs


for the topping:
mixed meats, cold cuts, miniwurstel
smoked salmon slices and butter
or anything suggests that the fantasy


Dissolve fluids warmed the yeast and sugar, mix with flour and work for a few minutes, add the salt and work fine for about ten minutes.
After disconnecting from mixing 1 / 3 of the total amount: to form a ball with the larger piece, let rise in a bowl covered with plastic wrap.
Finely chop the herbs in the dough and incorporate remained working until they are evenly distributed.
form a second ball and put this also to rise.
When the dough has doubled in size, divide it in half, and stendiamolo over two discs, each of which will obtain 16 slices of dough, rolling it to form the croissants neutral. Of course, if you decided to use the miniwurstel, this is the time to insert them into croissants.
Taking, then roll out, portion and roll the dough the same way with herbs, so we obtained 32 and 16 minicroissant neutral flavored.
Disponiamoli in pans covered with parchment paper and put it to rise until doubled in volume (seemed about to burst).
Preheat oven to 200/210 degrees, gently brush before baking, or better yet, spray the croissants with plenty of milk. On the surface you could put some sesame seeds.
Cook for about ten minutes, until golden.
freshly baked, spray again with the milk (this will make it even softer than the crust) and let cool on a wire rack.
Once very cool, open sandwiches, without disconnecting the two halves and stuffed with salami and the neutral ones with a thin layer of herb butter and smoked salmon.


Bon appetit!
^____^ Cow