Grandma Susi's croissant

Ingredients for 1 servings:

• 1 pack of yeast
• 500 g flour
• 300 ml milk, more or less
• 1 tbsp butter, softened, or lard
• 1 tsp salt
• 1 tsp sugar
• 1 egg(s), beaten
• sesame
• Salt, coarse

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Yeast croissants, savory or sweet, a culinary delight at any time of day and on any occasion

Dissolve the yeast in 5 tablespoons of lukewarm milk with the sugar until the yeast floats to the top. Sift the flour into a food processor, tip the yeast-milk mixture into a well, add the butter, salt, and about half of the milk. Knead with the dough hook, gradually adding enough milk until the dough is smooth and pulls away from the bowl. The dough should not stick and should be easy to shape without stretching back. Divide the dough into three or four equal parts, form balls, dust with flour, place on a kitchen towel, and cover with a kitchen towel to prevent it from drying out. With 3 balls, the croissants will be larger and better suited for fillings; with 4, they will be smaller and crispier. Process the dough balls one after the other as follows: First, flatten them into a circle on a floured surface, then roll out with a rolling pin into a round flatbread about 3 to 5 mm thick. Cut the flatbread into 8 equal pieces, ideally quartering it first and then cutting each of the opposite quarters in half with a single cut. Stretch the resulting triangles slightly lengthwise and then roll them up from the rounded side to the tip with the palm of your hand. Slightly curve the rolled-up croissant and place it on a baking tray lined with baking paper. Place the croissants in the tray, leaving about 1 cm between them. When the baking tray is full, brush the croissants with beaten egg to prevent them from drying out and to give them a nice color and shine. If desired, sprinkle with coarse salt and/or additional sunflower or sesame seeds. Instead of salt and seeds, you can also sprinkle with grated cheese. Bake the croissants in a preheated oven at about 180°C for about 25 minutes, until golden brown. I fit two rows of 8 croissants on the baking tray, so I work with two dough balls at a time, place the first baking tray in the oven, and then make the remaining croissants. These croissants also taste delicious sweet, for example, with Nutella filling or jam. Spread the filling just below the rounded edge of the dough triangles, about a finger’s width from one side to the other. Then, as described above, roll the dough into a croissant, brush with the beaten egg, and sprinkle with sugar.