Butter croissants

Ingredients for 1 servings:

• 70 ml milk, cold
• 70 ml water, cold
• 6 g dry yeast
• 45 g sugar
• ½ bottle of butter-vanilla flavoring
• 270 g flour, type 550
• 1 tsp salt
• 20 g butter, soft
• 140 g butter, cold

Instructions

Working time approx. 40 minutes; Rest time approx. 19 hours; Cooking/baking time approx. 20 minutes; Total time approx. 20 hours

Mix milk with water. Dissolve yeast, sugar, and vanilla in it. Combine flour, salt, and 20g of softened butter in a large bowl and make a well in the center. Add the yeast mixture and knead the ingredients with the dough hook of a hand mixer for about 1 minute. Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 8 hours. Remove the chilled dough from the refrigerator, unwrap it, and roll it out on a lightly floured surface into a rectangle about 1/2 cm thick. Remove the butter from the refrigerator and roll it out between cling film into a rectangle almost as wide as the dough but only two-thirds the length. Place the rolled-out butter on top of the dough, fold the bottom third over the butter, and fold the top third and butter over it. Roll out again into a rectangle, fold the two ends to the middle, and fold the dough together again. Wrap it in cling film and refrigerate for about 20 minutes. Then roll out the dough 2-3 more times, fold as described above and chill, leaving an extra fingerprint in the dough at the end each time to mark the number. The finished dough should have 3-4 fingerprints and the final chilling time is the same as the first 8 hours. Roll out the dough on a floured work surface into a sheet about 3 mm thick. Cut 10 equal-sized triangles from the sheet. Make a 1.5 cm cut in the middle on the wide side. Roll up the dough triangles and bend them into rounds. Place the croissants on a baking sheet lined with baking paper and let them rise for about 90-120 minutes. Then mix the egg yolk and milk and brush the croissants with it. Preheat oven to 200°C. Bake the croissants for about 20 minutes until golden brown. Remove from the oven and let them cool on a wire rack. Croissants taste best when freshly baked.