First put in a bowl flour, sugar, yeast and saffron.
Add milk, softened butter, philadelphia cheese and 1 egg and start working.
Continue to work for at least 10 minutes, until a smooth and homogeneous mixture is obtained, then cover the bowl with cling film and let it rise for at least 1 hour or until doubled.
Take back the dough, deflate it with floured hands, then divide it into 10 equal pieces.
With each piece of dough form loaves about 20 cm long, then roll them at the 2 ends in opposite directions until they form S.
Arrange the croissants gradually on the baking tray lined with parchment paper, well spaced, then let rise for 15 minutes.
Decorate the croissants with black cherries, then beat the remaining egg with a pinch of salt and brush them.
Bake for 10-12 minutes at 220 ° C in a preheated convection oven, then allow to cool completely.
The brioche of Santa Lucia are ready.
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