Homemade Danish pastry for croissants

Ingredients for 1 servings:

• 500 g wheat flour, which flakes better than spelt flour
• 1 pack of dry yeast, approx. 7 g
• 1 pinch of salt
• 40 g sugar
• 250 ml milk, lukewarm
• 40 g butter, very soft
• 1 egg(s)
• 250 g butter, ice-cold, for rolling
• 1 egg(s)
• 1 tbsp condensed milk

Instructions

Working time approx. 40 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

for one baking tray, makes about 15 croissants

Mix the flour and yeast in a mixing bowl. Add the remaining ingredients and knead everything with a dough hook for 5 minutes until you have a smooth dough. Knead the dough briefly again on a floured work surface. Roll out the dough into a rectangle measuring 40 x 25 cm. Place the cold butter on one half of the 20 x 25 cm sheet of dough, always leaving a 0.5 cm border free. Fold the other half of the dough over it and press down the edges. Roll the sheet out again into a rectangle of the same dimensions. Fold from the shorter sides to the middle so that the dough edges touch, then fold the two sides together to create four layers of dough. Cover the dough and chill in the refrigerator for 15 minutes to prevent the butter from becoming too soft during further processing. Roll out the dough again as in the previous step, fold it over itself again, and chill, covered, for another 15 minutes. Finally, roll out the dough into a rectangle again, this time measuring 50 x 32 cm, and cut it in half to create two strips of dough measuring 50 x 16 cm. Using a ruler and a knife, cut each strip into eight triangles, approximately 16 x 12 cm. Roll up the triangles from the wide side and fold them into croissants. Place the croissants, leaving some space between them, on a greased or parchment-lined baking sheet and let them rise for another 30 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat). Mix the condensed milk with a beaten egg and brush the croissants with it. Bake on the middle shelf for approximately 15-20 minutes.