Croissant recipe

Ingredients for 1 servings:

• 250 g butter
• 50 g sugar
• 500 g flour
• 1 pinch of salt
• 42 g yeast
• 2 eggs
• 0.2 liters of milk (approximately, depending on the flour)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The night before, make a yeast dough using the ingredients listed above: Allow the milk to become lukewarm, mix the yeast with a little sugar and milk, let it stand briefly, then mix it with all the ingredients except the butter. Cover the dough and leave to stand in the refrigerator overnight. Remove the dough from the refrigerator and roll it out into a square on a work surface. Shape the butter between two sheets of cling film to half the size of the square, then dust with flour and place it on the yeast dough. The flour is important because the butter must not mix with the dough, otherwise you won’t get puff pastry. So it’s better to have a little too much flour than too little between the butter and the yeast dough! Place the dough over the butter like an envelope, so that a triangle on each side lies over the butter and covers it. Now roll this out into a rectangle, fold this rectangle over itself three times and roll it out again. You should repeat this 2 or 3 more times. Then cut out triangles (about 12), and shape these into croissants starting with the wide side. Preheat the oven to 220 to 250°C. This is where tastes differ: at 220°C, the croissants (about 6 per tray) bake for about 20 minutes, and at 250°C, about 12 minutes. This is a delicious breakfast! A friend gave me the recipe; I hope you enjoy it.