John Myers
Breakfast Croissant
The perfect breakfast croissant recipe with a picture and simple step-by-step instructions.
For painting
- 230 Ml. Milk
- 50 Size Butter
- 1 Tl. Salt
- 0,5 Tl. Sugar
- 20 Size Fresh yeast
- 1 Egg yolk
- Heat the milk with the butter in a saucepan lukewarm. Then transfer to a bowl. Crumble in the yeast and wait approx. 5 minutes.
- Add flour, sugar and salt and knead into a dough.
- Shape the dough into a ball and place on a lightly floured work surface. Roll out the dough with a rolling pin (diameter 50 cm.) And cut into 8 triangles with a pizza cutter or sharp knife.
- Roll up each triangle into a croissant, pulling the croissant a little longer as you roll it up.
- Place the croissants on a baking sheet lined with baking paper and cover with a kitchen towel. Let rise for about 40 minutes.
- Brush with the egg yolk and bake in the preheated oven at 180 degrees, fan-assisted, for approx. 20-25 minutes.
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