Summary

Ingredients

• 1 packet yeast (dry yeast)
• 1 teaspoon sugar
• 200 ml water, lukewarm
• 75 g butter, soft
• 1 egg (s)
• 1 pinch (s) salt
• 500 g flour (type 550)
• Flour for the work surface
• 1 egg yolk
• Sea salt, coarse (or caraway seeds, poppy seeds, sesame or granulated sugar), for sprinkling
• some water

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Instructions

1. Stir the yeast and sugar into the lukewarm water and let stand for about 10 minutes. In a bowl, knead the butter, egg, salt, flour and yeast solution to form a smooth dough. Cover and let rise in a warm, draft-free place for 2-3 hours. Knead again briefly and roll out thinly on a floured work surface. Cut out triangles and roll them up from the long side. Let the croissants rise for another 30 minutes. Whisk the egg yolk and water, brush the croissants with it and sprinkle to taste. Spread the croissants on a baking tray lined with baking paper. Bake over steam in a preheated oven at 180 ° C for 15-20 minutes until light golden brown.