Olive oil croissants

Ingredients for 1 servings:

• 745 g flour
• 21 g yeast (fresh)
• 2 tsp sugar
• 2 tsp salt
• 475 ml water (lukewarm)
• 60 ml olive oil, plus extra for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Line two baking sheets with baking paper. Put the flour in a bowl and make a well in the middle. Put the yeast in a small bowl, add the 2 teaspoons of sugar and mix with a little of the warm water. Put it in the well and stir it into the flour with your finger. Add the salt, remaining water and olive oil and work into a yeast dough. It should be a soft, elastic dough. Depending on the type of flour, you may need a little more flour or water, but mine are just fine. Now place the dough on a lightly floured surface and knead for about 5 minutes. Then place it back in the bowl, cover, and let it rise in a warm place for about 1 hour. It should have doubled in size. Then place it back on the lightly floured surface. Divide it in half and then divide the two again to make four equal pieces. Set three of them aside and cover them. Shape the first piece into a round shape and roll it out. I then cut the dough into four equal pieces using a pizza cutter. Brush them with olive oil and roll them up. Then place them on the prepared baking sheet, leaving a gap between them. Continue this process until all the dough is used up. Once all 16 croissants are ready, cover the baking sheets and let them rise in a warm place for another 45 minutes. They should double in size. In the meantime, preheat the oven to 200°C. Once they’re ready, bake them for about 10-15 minutes until they’re golden brown. Remove from the oven and let them cool on a wire rack.