Croissants

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 40 g sugar
• 2 tsp salt
• 40 g butter, soft
• 250 ml milk
• 1 egg(s)
• 1 egg white
• 250 g butter, cold
• 1 egg yolk for brushing
• 1 tbsp milk for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Mix the flour and yeast in a mixing bowl. Add the remaining dough ingredients and mix briefly on the lowest speed using the dough hook of a hand mixer. Then knead for 5 minutes on the highest speed until you have a smooth dough. Knead the dough briefly again on the work surface. Then roll it out into a 40 x 25 cm rectangle. Cut the cold butter into slices and cover one half of the dough sheet with them, leaving about 0.5 cm free around the edges. Fold the other half of the dough over it and press down the edges. Roll the sheet out again into a 40 x 25 cm rectangle. Fold the shorter sides towards the middle so that the edges touch, then fold the two sides together to create 4 layers of dough. Cover the dough and refrigerate for 15 minutes. Place the dough with the long side on the work surface and roll it out again as described above, fold it over each other, and refrigerate, covered, for another 15 minutes. Meanwhile, line a baking sheet with baking paper. Preheat the oven to 200°C (top/bottom heat). Roll out the dough into a 50 x 32 cm rectangle and halve it to create two 50 x 16 cm strips. Cut each strip into 8 equal 16 x 12 cm triangles. Roll up the 16 triangles from the wide side and shape them into a croissant. Place the croissants on the baking sheet, cover, and let rise until they have visibly increased in size. Mix the egg yolk with the milk and brush the croissants with it before baking. Bake in the preheated oven on the middle rack for about 20 minutes.