John Myers
Breakfast Croissants
The perfect breakfast croissants recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 1 Tl Salt
- 100 ml Oil
- 0,5 Pc. Yeast
- 1 El Sugar
- 250 ml Water cold
- 1 Pc Egg yolk
- I always prepare the croissants in the evening and keep them cold until morning. Since I can’t get 2 trays in my fridge, I put them in my winter garden or the basement is always cold.
- Dissolve the yeast and sugar in cold water
- Weigh and mix all dry ingredients, then add the oil and yeast water and knead to form a dough. If the dough is still sticky, add a little flour.
- Do not let the dough rise any more, but continue processing straight away. Roll out with a rolling pin until you have reached a diameter of 50 cm.
- Divide the circle into 12 pieces, roll and shape into croissants, place on a baking tray. Mix the egg with a little water and brush the croissants with it, sprinkle with poppy seeds or sesame seeds if necessary. Chill the bleceh overnight.
- In the morning after waking up, preheat the oven to 175 ° and allow the croissants to prepare for baking at room temperature during this time; o). When the oven is hot, bake the croissants for 15-20 minutes.
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