Croissants

Ingredients for 16 servings:

• 500 g flour
• 30 g yeast, crumbled
• 250 ml milk, lukewarm
• 50 g margarine
• 1 egg(s)
• 1 tsp iodized salt
• 50 g flour
• 200 g margarine

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Combine flour, yeast, milk, 50g margarine, and iodized salt in a bowl. Knead with the dough hook of a hand mixer for 3-5 minutes until a smooth dough forms. Combine 200g margarine with 50g flour and spread onto parchment paper to form a 15x18cm sheet. It’s best to refrigerate the yeast dough and the greased sheet overnight before continuing to work. Knead the well-chilled dough with the greased sheet and roll out into a 50x50cm sheet. Divide in half and cut out 16 long triangles. Roll up to the point, shape into croissants, and let rise again. Bake in a preheated oven at 225°C for approximately 20-25 minutes.