The evening before, make a yeast dough from the ingredients listed above: Let the milk become lukewarm, mix the yeast with a little sugar and milk, leave to stand for a moment, then mix with all the ingredients except the butter. Cover and leave the dough to stand in the refrigerator overnight.
Take the dough out of the refrigerator and roll it out into a square on a work surface. Shape the butter between two cling films to half the size of the square, then dust with flour and place on the yeast dough. The flour is important because the butter must not mix with the dough, otherwise puff pastry cannot be made. So it`s better to have a little too much than too little flour between butter and yeast dough!
Place the dough over the butter like an envelope so that a triangle covers the butter on each side and covers it. This is now rolled out into a rectangle, this rectangle is folded over each other three times and then rolled out again. You should repeat this 2 to 3 times. Then triangles are cut (about 12), and these are shaped into croissants from the broad side.
Preheat the oven to 220 to 250 ° C, this is where tastes differ: up to 220 ° C the croissants (about 6 per tray) are baked for about 20 minutes, at 250 ° C for about 12 minutes. This is a lovely breakfast!
The recipe comes from a friend, I hope you enjoy it.
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