croissant

Ingredients for 1 servings:

• 1 packet of yeast (dry yeast)
• 1 tsp sugar
• 200 ml water, lukewarm
• 75 g butter, soft
• 1 egg(s)
• 1 pinch of salt
• 500 g flour (type 550)
• Flour for the work surface
• 1 egg yolk
• e.g. sea salt, coarse (or caraway, poppy, sesame or sugar powder), for sprinkling
• some water

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

enough for about 10 pieces

Stir the yeast and sugar into the lukewarm water and let stand for about 10 minutes. Knead the butter, egg, salt, flour and yeast solution in a bowl until you have a smooth dough. Cover and let rise for 2-3 hours in a warm, draft-free place. Knead again briefly and roll out thinly on a floured work surface. Cut out triangles and roll them up from the long side. Let the croissants rise for another 30 minutes. Whisk the egg yolk and water together, brush the croissants with it and sprinkle with topping to taste. Place the croissants on a baking tray lined with baking paper. Bake over steam in a preheated oven at 180°C for 15-20 minutes until light golden brown.