Refrigerator croissants

Ingredients for 1 servings:

• 75 g butter
• 30 g sugar
• 160 ml milk
• 2 eggs
• 400 g flour
• 1 bag(s) of dry yeast
• 7 g salt
• 1 egg(s), for brushing
• some milk, for brushing
• Flour , for editing
• Oil, for processing

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

practical, as the dough has to cool overnight, for 12 pieces

Heat the milk with butter and sugar to just under 60°C until the sugar has dissolved and the butter has melted. Whisk the eggs and slowly add the hot milk while stirring. Mix the flour with the yeast. With the mixer running and fitted with the dough hook, slowly add the warm egg mixture. Mix thoroughly, then add salt and stir for another 3-5 minutes. The finished dough should be very soft and “greasy,” but only slightly sticky. Place the dough in a large, oiled bowl, cover, and let rise in a warm place until doubled in size. Lightly dust with flour, knead briefly, and refrigerate overnight. To use, knead the chilled dough briefly, roll it out, and shape it into croissants. Place them on a baking sheet lined with baking paper, leaving enough space between each dough piece, and cover and let rise until significantly increased in volume. Whisk the egg with the milk and brush the croissants with the mixture. Bake in a preheated oven at 190°C for 15-25 minutes, depending on the thickness of the croissants.