Milk croissant

Ingredients for 4 servings:

• 10 g yeast
• 100 ml milk
• 100 g flour
• Pre-dough
• 200 ml milk
• 400 g flour
• 1 tsp salt
• 2 tsp sugar
• 50 g butter, melted
• Milk

Instructions

Working time approx. 30 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 15 minutes; Total time approx. 9 hours 45 minutes

delicious for breakfast

For the starter dough, crumble the yeast into the milk and mix with a whisk. Add the flour and mix thoroughly. Cover and let stand for 6 hours. For the main dough, weigh the remaining flour into the bowl of a stand mixer and add the other ingredients and the starter dough. First, mix on low speed for 30 seconds with the dough hook, then knead thoroughly on medium speed for 4 minutes. Cover and let rise for 2 hours. Remove the dough from the pan and stretch and fold it four times on a silicone baking mat. Then roll it out into a large, round disc. Use a dough scraper to divide it into 12 equal “cake slices.” If necessary, roll over the dough again with the rolling pin. Now roll up the triangles from the wide side and shape them into croissants. Place them on a baking sheet lined with parchment paper and brush with milk. Let the croissants rise in the oven at 40°C for 1 hour. Remove the baking tray and preheat the oven to 225°C. Once the temperature is reached, set the oven to 200°C, insert the baking tray, and bake the croissants for 15 minutes using the fan-assisted oven. Brush them again with milk immediately after baking. Once the croissants have cooled, they’re perfect for freezing. You can then defrost them in the morning in the oven at 100°C for 10 minutes; they’ll taste just like freshly baked!