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Svi oni koji dan vole započeti friškim pecivom i shvaćaju koliko su domaća bolja od kupovnih trebali bi znati kako se pripremaju kroasani. Jedno od najpopularnijih peciva na svijetu zaista može biti razlog za ustati se malo ranije iz kreveta - ima li uopće ljepšeg doručka?

Inače, jeste li znali da su kroasani austrijskog, a ne francuskog podrijetla? Prema verziji koju je objavio dr. Alfred Gottschalk u izdanju prestižne kulinarske enciklopedije Larousse Gastronomique iz 1938. godine, ovaj je slatkiš nastao tijekom austro-turskih ratova u 17. stoljeću, da bi ga kasnije Francuzima je predstavila supruga kralja Luja 16., Marija Antoaneta, rodom Austrijanka, čuvena i po izreci "Neka jedu kolače" koju, kako neki tvrde, zapravo nikad nije izrekla.

O samom nastanku kroasana postoji zanimlmjiva priča. Za vrijeme turske opsade Beča, osvajači su se odlučili pokušati proboj kroz podzemni tunel koji su u tajnosti počeli kopati, no njihove su namjere otkrili pekari čije su pekare u to doba imale pogone u podrumima.

Prijavili su vlastima neobičnu buku i spasili rodni grad, a zauzvrat su bili dobili javnu zahvalu i priznanje. Razdragani primljenim častima, bečki su pekari osmislili posebnu slasticu kojom su obilježili veliki događaj: kiflić u obliku polumjeseca, simbola vojske kojoj su osujetili planove.

Sad kad znate i ovo, trebat će vam još samo recept, a mi imamo jedan baš dobar. Dobili smo ga od Tonke Petričević s Instagrama Tonka reci ručak, a u priloženom videu možete vidjeti kako njena priprema kroasana izgleda u praksi.

Kroasani

Sastojci:

400 g glatkog brašna
1 vrećica suhog kvasca (7 g)
250 ml mlakog mlijeka
3 žlice ulja
1 jaje
pola žličice soli
1 žlica šećera
1 žličica šećera

Za premaz:

150 g omekšalog maslaca
1 jaje

malo ulja

Ostalo:

namaz po želji za punjenje kroasana
još malo brašna
šećer u prahu

Priprema:

Kvasac razmutite s 50 ml mlijeka i žličicom šećera.

Ostavite na toplom mjestu oko 15 minuta kako bi se kvasac aktivirao.

U većoj zdjeli pomiješajte sol, žlicu šećera, ulje, razmućeno jaje i ostatak mlijeka. Dodajte aktivirani kvasac i dio po dio brašna. Mijesite dok ne dobijete glatko tijesto. Premažite površinu uljem, pokrijte krpom ili prozirnom folijom i ostavite na toplom mjestu oko sat vremena, dok se volumen ne udvostruči.

Tijesto nakon toga premijesite (dodajte malo brašna po potrebi) i podijelite na 6 kuglica. Ostavite 15-ak minuta.

Svaku kuglicu razvaljajte na blago pobrašnjenoj podlozi na promjer oko 20 cm.

Premažite s gornje strane maslacem sve osim zadnjeg (šestog) kruga tijesta. Slažite jedan krug preko drugog (strana s maslacem prema gore), a završite s krugom bez maslaca. Ostavite 15-ak minuta. Pažljivo razvaljajte na blago pobrašnjenoj podlozi na debljinu od oko 3 mm.

Režite na 16 jednakih dijelova (trokuta) i svaki punite namazom po želji. Zarolajte u oblik kroasana/kiflića. Slažite u najveći kalup na masni papir. Ostavite 15-ak minuta pa premažite razmućenim jajem.

Pecite u unaprijed zagrijanoj pećnici na 200 stupnjeva oko 30 minuta (dok ne dobiju hrskave slojeve i lijepu boju).

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Svi oni koji dan vole započeti friškim pecivom i shvaćaju koliko su domaća bolja od kupovnih trebali bi znati kako se pripremaju kroasani. Jedno od najpopularnijih peciva na svijetu zaista može biti razlog za ustati se malo ranije iz kreveta - ima li uopće ljepšeg doručka?

Inače, jeste li znali da su kroasani austrijskog, a ne francuskog podrijetla? Prema verziji koju je objavio dr. Alfred Gottschalk u izdanju prestižne kulinarske enciklopedije Larousse Gastronomique iz 1938. godine, ovaj je slatkiš nastao tijekom austro-turskih ratova u 17. stoljeću, da bi ga kasnije Francuzima je predstavila supruga kralja Luja 16., Marija Antoaneta, rodom Austrijanka, čuvena i po izreci "Neka jedu kolače" koju, kako neki tvrde, zapravo nikad nije izrekla.

O samom nastanku kroasana postoji zanimlmjiva priča. Za vrijeme turske opsade Beča, osvajači su se odlučili pokušati proboj kroz podzemni tunel koji su u tajnosti počeli kopati, no njihove su namjere otkrili pekari čije su pekare u to doba imale pogone u podrumima.

Prijavili su vlastima neobičnu buku i spasili rodni grad, a zauzvrat su bili dobili javnu zahvalu i priznanje. Razdragani primljenim častima, bečki su pekari osmislili posebnu slasticu kojom su obilježili veliki događaj: kiflić u obliku polumjeseca, simbola vojske kojoj su osujetili planove.

Sad kad znate i ovo, trebat će vam još samo recept, a mi imamo jedan baš dobar. Dobili smo ga od Tonke Petričević s Instagrama Tonka reci ručak, a u priloženom videu možete vidjeti kako njena priprema kroasana izgleda u praksi.

Kroasani

Sastojci:

400 g glatkog brašna
1 vrećica suhog kvasca (7 g)
250 ml mlakog mlijeka
3 žlice ulja
1 jaje
pola žličice soli
1 žlica šećera
1 žličica šećera

Za premaz:

150 g omekšalog maslaca
1 jaje

malo ulja

Ostalo:

namaz po želji za punjenje kroasana
još malo brašna
šećer u prahu

Priprema:

Kvasac razmutite s 50 ml mlijeka i žličicom šećera.

Ostavite na toplom mjestu oko 15 minuta kako bi se kvasac aktivirao.

U većoj zdjeli pomiješajte sol, žlicu šećera, ulje, razmućeno jaje i ostatak mlijeka. Dodajte aktivirani kvasac i dio po dio brašna. Mijesite dok ne dobijete glatko tijesto. Premažite površinu uljem, pokrijte krpom ili prozirnom folijom i ostavite na toplom mjestu oko sat vremena, dok se volumen ne udvostruči.

Tijesto nakon toga premijesite (dodajte malo brašna po potrebi) i podijelite na 6 kuglica. Ostavite 15-ak minuta.

Svaku kuglicu razvaljajte na blago pobrašnjenoj podlozi na promjer oko 20 cm.

Premažite s gornje strane maslacem sve osim zadnjeg (šestog) kruga tijesta. Slažite jedan krug preko drugog (strana s maslacem prema gore), a završite s krugom bez maslaca. Ostavite 15-ak minuta. Pažljivo razvaljajte na blago pobrašnjenoj podlozi na debljinu od oko 3 mm.

Režite na 16 jednakih dijelova (trokuta) i svaki punite namazom po želji. Zarolajte u oblik kroasana/kiflića. Slažite u najveći kalup na masni papir. Ostavite 15-ak minuta pa premažite razmućenim jajem.

Pecite u unaprijed zagrijanoj pećnici na 200 stupnjeva oko 30 minuta (dok ne dobiju hrskave slojeve i lijepu boju).

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Tonka Petričević
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StoryEditorOCM
SlanoNema boljeg doručka

Ispecite kroasane po receptu koji smo dobili od Splićanke koja gušta u kužinavanju! Pogledajte kako ih radi kao od šale

Piše T.S.M.
13. siječnja 2024. - 08:15

Svi oni koji dan vole započeti friškim pecivom i shvaćaju koliko su domaća bolja od kupovnih trebali bi znati kako se pripremaju kroasani. Jedno od najpopularnijih peciva na svijetu zaista može biti razlog za ustati se malo ranije iz kreveta - ima li uopće ljepšeg doručka?

Inače, jeste li znali da su kroasani austrijskog, a ne francuskog podrijetla? Prema verziji koju je objavio dr. Alfred Gottschalk u izdanju prestižne kulinarske enciklopedije Larousse Gastronomique iz 1938. godine, ovaj je slatkiš nastao tijekom austro-turskih ratova u 17. stoljeću, da bi ga kasnije Francuzima je predstavila supruga kralja Luja 16., Marija Antoaneta, rodom Austrijanka, čuvena i po izreci "Neka jedu kolače" koju, kako neki tvrde, zapravo nikad nije izrekla.

O samom nastanku kroasana postoji zanimlmjiva priča. Za vrijeme turske opsade Beča, osvajači su se odlučili pokušati proboj kroz podzemni tunel koji su u tajnosti počeli kopati, no njihove su namjere otkrili pekari čije su pekare u to doba imale pogone u podrumima.

Prijavili su vlastima neobičnu buku i spasili rodni grad, a zauzvrat su bili dobili javnu zahvalu i priznanje. Razdragani primljenim častima, bečki su pekari osmislili posebnu slasticu kojom su obilježili veliki događaj: kiflić u obliku polumjeseca, simbola vojske kojoj su osujetili planove.

Sad kad znate i ovo, trebat će vam još samo recept, a mi imamo jedan baš dobar. Dobili smo ga od Tonke Petričević s Instagrama Tonka reci ručak, a u priloženom videu možete vidjeti kako njena priprema kroasana izgleda u praksi.

Kroasani

Sastojci:

400 g glatkog brašna
1 vrećica suhog kvasca (7 g)
250 ml mlakog mlijeka
3 žlice ulja
1 jaje
pola žličice soli
1 žlica šećera
1 žličica šećera

Za premaz:

150 g omekšalog maslaca
1 jaje

malo ulja

Ostalo:

namaz po želji za punjenje kroasana
još malo brašna
šećer u prahu

Priprema:

Kvasac razmutite s 50 ml mlijeka i žličicom šećera.

Ostavite na toplom mjestu oko 15 minuta kako bi se kvasac aktivirao.

U većoj zdjeli pomiješajte sol, žlicu šećera, ulje, razmućeno jaje i ostatak mlijeka. Dodajte aktivirani kvasac i dio po dio brašna. Mijesite dok ne dobijete glatko tijesto. Premažite površinu uljem, pokrijte krpom ili prozirnom folijom i ostavite na toplom mjestu oko sat vremena, dok se volumen ne udvostruči.

Tijesto nakon toga premijesite (dodajte malo brašna po potrebi) i podijelite na 6 kuglica. Ostavite 15-ak minuta.

Svaku kuglicu razvaljajte na blago pobrašnjenoj podlozi na promjer oko 20 cm.

Premažite s gornje strane maslacem sve osim zadnjeg (šestog) kruga tijesta. Slažite jedan krug preko drugog (strana s maslacem prema gore), a završite s krugom bez maslaca. Ostavite 15-ak minuta. Pažljivo razvaljajte na blago pobrašnjenoj podlozi na debljinu od oko 3 mm.

Režite na 16 jednakih dijelova (trokuta) i svaki punite namazom po želji. Zarolajte u oblik kroasana/kiflića. Slažite u najveći kalup na masni papir. Ostavite 15-ak minuta pa premažite razmućenim jajem.

Pecite u unaprijed zagrijanoj pećnici na 200 stupnjeva oko 30 minuta (dok ne dobiju hrskave slojeve i lijepu boju).

Želite li dopuniti temu ili prijaviti pogrešku u tekstu?
20. svibanj 2024 02:39