ADVERTISEMENT
Add the yeast and milk mixture, and mix until it forms a dough.
Knead the dough for about 10 minutes until it is smooth and elastic.
Form a ball and let it rest in a covered bowl for 1 hour or until it doubles in size.
Roll out the dough into a rectangle and place the cold butter in the center.
Fold the ends of the dough over the butter, forming an envelope.
Stretch the dough into a rectangle again and make a double fold.
Repeat this process two more times, refrigerating the dough between each fold.
After the last fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
Preheat the oven to 200°C.
Cut the dough into triangles and roll each triangle from the base to the tip to form the croissants.
Place the croissants on a baking tray, brush with beaten egg and bake for 15 – 20 minutes or until golden.
Let the croissants cool on a rack and, if desired, sprinkle with icing sugar before servingINGREDIENTS FOR THE RECIPE.
500 gr of wheat flour.
10 g of dry yeast.
250 ml of warm milk.
50 gr of sugar.
10 gr of salt.
200 gr of cold butter.
1 egg to varnish.
Optional icing sugar, to decorate.
PREPARATION MODE.
Mix the yeast with warm milk and a teaspoon of sugar.
Let it rest for a few minutes until the yeast activates.
In a large bowl, combine the flour, sugar and salt.
ADVERTISEMENT
