Danish breakfast croissants

Ingredients for 1 servings:

• 500 g flour
• 1 tsp salt
• 20 g sugar
• 100 ml water, lukewarm
• 1 ½ cup(s) milk, lukewarm
• 25 g yeast
• 75 g margarine
• some condensed milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Makes 16 pieces

Place the water and milk in a bowl and dissolve the yeast in it. Add the remaining ingredients and knead into a smooth dough. Divide the dough in half and let it rest in a warm place for about 1 hour. Roll out each half on a floured surface into a round disc. Divide each disc into 8 triangles. Roll the triangles from the wide side to the tip and place them seam-down on a baking sheet lined with baking paper. If you like, you can also fill the croissants with jam or hazelnut spread. Brush the croissants with condensed milk and let it rest for another 15 minutes. Bake in an oven preheated to 220°C for about 15-17 minutes. Remove from the oven, let cool slightly, and then serve. Tip: The croissants freeze well. In this case, only bake for about 12 minutes, let cool, and then freeze. To bake, place in the oven preheated to 220 °C, bake for 5 – 6 minutes, let cool slightly and then serve.