John Myers
Ingredients for 1 servings:
- 500 g flour
- 200 ml water
- 50 ml milk
- 50 ml vegetable oil
- 15 g salt
- 5 g sugar
- 10 g fresh yeast
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes
look great on any buffet, makes 48 small croissants
Make a yeast dough, cover, and let it rise in a warm place until it has doubled in size, about 2 hours. After the resting time, divide the dough into 3 equal parts and roll out 3 circles on a floured surface, approximately 28 cm in diameter. Use a cake cutter to cut out 16 triangles from each circle. Roll up the triangles from the wide side and form small croissants. Place on a baking sheet lined with baking paper and let it rise again until it has doubled in size (when they look like they are about to burst, they are done). Preheat oven to 200 degrees Celsius. Before putting the croissants in the oven, brush them with milk, or better yet, spray them. Bake for about 10 minutes, until golden brown. When they are done baking, remove them from the oven and spray them again with plenty of milk to keep them nice and soft. When the croissants are cold, cut them in half lengthwise, add any filling you like (cold cuts, etc.), and secure with a toothpick. It all sounds much more difficult than it is, but it’s actually quick and easy.
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