Croissants I

Ingredients for Croissants I

Instructions for Croissants I

To prepare the Croissants I recipe, please follow these instructions:

The yeast is picked into small pieces and dissolved in the cold milk with salt and sugar. The egg is whipped in and most of the flour, and the dough is kneaded together and raises 10-15 minutes. covered.

The dough is rolled out into an elongated plate and half the loaf is cut into slices, the rest of the dough is laid over, the edges are pressed well and the dough is left cold for 15 minutes.

Then roll the dough into a square, the size of a napkin and fold it together 4 times and roll again to the napkin size, fold it back together 4 times, and between the rolls, the dough rests cold for 15 minutes. Roll the dough out a total of 3 times.


Finally, divide the dough and roll each piece into a circle cut to 8 triangles, each rolled to the tip and put on it on baking plates with baking paper and raising loin for 30 minutes. covered.

Brush with chopped egg and baking on the bottom shelf for approx. 8 min at 225 degrees C. alm. oven.

tips:
Put a small aluform of water in the bottom of the oven. Served warm.