John Myers
Ingredients for 1 servings:
- 500 g flour (type 405 or 550)
- 10 g yeast, fresh
- 2 tsp sugar or honey
- 300 ml milk, lukewarm
- 1 tsp salt
- 50 g butter
- some melted butter for spreading
- some milk, for brushing
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours
Wonderful croissants, a great addition to any breakfast! Makes 12 croissants.
Mix the milk with the yeast and salt and let stand for about 30 minutes. Place the flour in a bowl and sprinkle with the sugar. Pour the yeast-milk mixture over the dough. Let stand for one to two hours. After the resting time, knead with the butter until a smooth dough forms. Knead for about 15 minutes, or less in a food processor. Let the dough rest until it has visibly increased in volume (about 1 hour). Fold the dough and let rest for another hour. Preheat the oven to 220°C (top/bottom heat). Knead the dough briefly and roll it out into a round dough sheet. Cut into 12 “cake slices.” Brush the slices with melted butter and refrigerate briefly to allow the butter to set. Roll the slices into croissants, starting from the wide side. Place on a baking sheet lined with parchment paper. Let rise for another 10-20 minutes. Brush with milk. Bake in the oven for 15-30 minutes, depending on your oven and the desired browning. These croissants are also perfect for freezing. Simply thaw overnight and bake briefly in the morning. They also taste great with a nut filling.
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