Croissants – Croissants with Yeast Puff Pastry

Sift flour into bowl. Make an indentation in the center. Melt yeast with a little lukewarm cow’s milk. Pour the mixture into the flour well and let it double in size. Add remaining sugar, cow’s milk, salt, whole egg and egg white. Prepare everything into a dough. Leave to rise for one night in a cool place with the lid closed.

The next morning roll out dough 5 mm thick. Put half the amount of butter in flakes on the dough. Fold dough into four, roll out. Repeat this process until the dough has absorbed all the butter. Let the dough rest in a cool place for 10 minutes. Do the same with the remaining butter. Let rest again. Then fold twice more without butter, aud roll, let rest.

Roll out dough to 5 mm thickness. Cut out 1000 cmal 100 mm squares. Split them into two triangles each. Roll up from the wide side to the pointed side and bend into a croissant shape. Makes 10 pieces.

Flour the baking tray, place the croissants on it and let them rise for another 20 minutes.

Later brush with egg yolk and bake in a heated oven at 200 degrees Celsius for 20 minutes.

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