Croissants with overnight proofing

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 1 tsp salt
• 2 tbsp buttermilk
• 1 egg(s)
• 1 ½ tbsp oil, neutral
• 1 tbsp sugar
• 5 g fresh yeast
• 5 tbsp butter, softened or melted for spreading
• 1 egg yolk for brushing
• some milk

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 30 minutes

makes about 12 croissants

Dissolve the yeast and sugar in the milk. Add the remaining dough ingredients and knead for a good 5 minutes until you have a smooth dough. Place the dough on a baking mat; without adding extra flour, nothing will stick to it and without letting it rise, divide it into 12 equal pieces. Shape them into balls, flatten them, and let them rest, covered, for 15 minutes. Roll each ball out into a round circle the size of a lunch plate on the baking mat, as it has attractive circles painted on it. Brush the surface of each flatbread with soft butter and place the coated flatbreads on top of each other. Do not brush the surface of the last flatbread. Make two stacks of six flatbreads each. Cover the two stacks, ideally placing the dough sheet over them, and refrigerate for about 30 minutes. Now, first flatten the two stacks slightly with your hand, starting from the center and working outwards on all sides, and then roll them out into a large circle with a rolling pin. Cut each circle into 12 slices and roll them into croissants. Place on a flat board or baking sheet, cover, and refrigerate. The next morning, whisk the egg yolk with the milk and brush the mixture over the croissants. Place in the oven preheated to 230°C (top/bottom heat) and bake for about 20 minutes on the middle rack, keeping the oven visible.