Butter croissants

Ingredients for 1 servings:

• 640 g wheat flour, type 550
• 160 g sourdough (wheat sourdough)
• 1 cube of fresh yeast
• 36 g butter
• 14 g sugar
• 14 g salt
• 300 ml water
• Butter for spreading
• Flour for rolling out
• Poppy seeds, sesame seeds, etc., optional

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 10 minutes

as from the bakery, for 12 pieces

Dissolve the yeast in water, mix with the remaining ingredients, and knead into a soft dough. Let the dough rest until it has doubled in size (about 1 hour). Divide the dough into approximately 100g pieces, knead each one again, and shape into a ball. Cover with a cloth and let rest for about 15 minutes. Then roll out the dough into an oval shape on a floured surface, lightly brush with soft butter, make a 2cm cut in the middle of the narrower side, and loosely roll the croissant from there. Place the croissant end down on baking sheets lined with baking paper (keeping a gap between them), roll them into croissants, and cover and let rest for about 1 hour. If you like, you can moisten the croissants with water beforehand and sprinkle with poppy seeds, sesame seeds, or other seeds. Preheat the oven to about 250°C and bake the croissants with steam for about 10 minutes. After 10 minutes, release the steam and bake for another 5-10 minutes at 175°C – 200°C until golden brown. The butter creates hollow spaces inside the croissant, perfect for filling with jam or something similar… mmmm, delicious!