St. Martin's croissant

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 1 pinch of salt
• 1 packet of vanilla sugar
• 50 g butter
• ¼ liter of milk
• 2 eggs
• 150 g powdered sugar
• some water

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

makes 24 croissants

Mix the flour with the yeast, salt, and vanilla sugar. Melt the butter and add it along with the lukewarm milk and one egg, then knead the dough thoroughly. Let it rise for 30-40 minutes. Knead again and divide the dough in half. Roll out each half into a circle and divide it into 12 pieces like a cake. Roll the dough into croissants, starting from the wide end. Brush the croissants with egg yolk and bake in a preheated oven on a baking sheet lined with baking paper at 200°C (top/bottom heat) for 15-20 minutes until golden brown. Once cooled, dust with powdered sugar if desired; the classic and original way to make croissants is without icing.