Butter breakfast croissants

Ingredients for 4 servings:

• 200 g flour, type 550
• 150 g water, lukewarm
• 3 g yeast, fresh
• 4 g salt
• 485 g flour, type 550
• 11 g salt
• 40 g sugar
• 1 pack of cream powder (whipping cream)
• 100 g butter
• 30 g yeast
• 1 tsp, heaped baking malt, can also be omitted
• 215 g milk
• 3 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Delicate, fluffy croissants with a delicate buttery flavor that only need to be baked in the morning

Pre-dough: Dissolve the yeast in the water and mix all ingredients, preferably in a food processor. Knead the dough well (at least 5 minutes). Let the pre-dough rest for 30 minutes at room temperature (approx. 20°C). Main dough: Mix all dry ingredients (flour, salt, sugar, whipping cream powder, baking malt). Dissolve the yeast in the water. Melt the butter (lukewarm). Warm the milk slightly (do not let it get too hot). Add the butter to the mixed ingredients and knead the dough. Then add the milk, knead again and now add the yeast-water (baking malt) mixture. Finally, add the pre-dough to the main dough and knead intensively for 10 minutes until you have a smooth dough. Let the finished croissant dough rest at room temperature for between 30 and max. 45 minutes, no longer. After the resting time, divide the dough into triangles and roll them up from the wide side and shape them into croissants. If you want to use decorations such as poppy seeds, sesame seeds, etc., you should spray the dough pieces with water beforehand and then sprinkle with the decoration. Place the dough pieces on a greased baking tray (without baking paper) and place the baking frame (if you have one) on top. Cover with a large plastic bag, making sure that the bag does not touch the dough pieces. Place the baking trays with the croissants in a place that is not too warm, between 8°C and max. 17°C, and let them rise overnight. But no longer than 15 hours. The next morning, preheat the oven to approx. 230°C fan/convection oven with a bowl on the bottom. Then turn the heat down to 200°C, fill the bowl with cold water, and bake the croissants with steam for 10 minutes. After 10 minutes, they should have the desired color. Bake the croissants for a maximum of 15 minutes; do not bake for too long, or they will become too brown. Tip: If you don’t have a baking frame, simply place a glass on the baking tray before placing the bag over it.