Butter croissants

Ingredients for 1 servings:

• 330 g flour (type 405 or 550)
• 150 ml milk
• 25 g margarine
• 10 g sugar
• 1 egg(s)
• 1 egg yolk
• 20 g yeast
• 4 g salt
• 1 tsp lemon(s) – zest, grated
• 1 pinch of vanilla
• 150 g butter
• Flour for the work surface
• Water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

Heat the milk and dissolve the sugar and yeast while stirring. Mix the yeast milk, flour, salt, egg yolk, egg, lemon zest, vanilla, and margarine until you have a smooth dough. Then, cover and let it rise in the refrigerator overnight. Roll out the butter between sheets of cling film to approximately 30 x 15 cm and chill. Cut a cross into the yeast dough on a floured surface. Roll it out to form a cross. Place the butter slab in the middle. Brush the edges of the dough with a little water. Fold the dough pieces over the butter slab to completely cover it. Lightly press the dough all around and chill for 15 minutes. Roll out the dough block on the floured surface to approximately 50 x 30 cm. Fold one third of the dough towards the center and place the other third on top. Chill for 20 minutes. Repeat the rolling, folding, and chilling process once (one-way process). Now give the dough another double turn, i.e. fold the right and left edges towards the middle so that they meet in the middle. After this turn, the dough should rest in the refrigerator for at least 30 minutes. Roll out the dough on a floured work surface to approx. 60 x 20 cm. Cut 8 equal-sized triangles from the sheet. Make a 2 cm deep cut in the middle of each short side to make the croissants easier to bend. Roll the triangles into croissants, starting from the short side, pressing the dough tips down lightly. Place on a baking tray lined with baking paper. Leave to prove for approx. 30 minutes, after 20 minutes brush the croissants with the beaten egg yolk. Bake in a preheated oven on the 2nd shelf from the bottom at 210 degrees for 15-18 minutes (gas mark 3-4, fan oven for approx. 15 minutes at 190 degrees). Remove from the oven and allow to cool slightly.