Summary

Ingredients

• 1 packet yeast
• 500g flour
• 300 ml milk, more or less
• 1 tablespoon butter, soft, or lard
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 egg (s), whisked
• sesame
• Salt, coarse

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Instructions

1. Dissolve the yeast in 5 spoons of lukewarm milk with the sugar until the yeast floats on top. Sieve the flour into the food processor, pour the yeast-milk mixture into a well, add the butter, salt and about half of the milk. Knead with the dough hook and gradually add enough milk until the dough is smooth and comes off the bowl. The dough must not stick and should be easy to shape without pulling back.
2. Divide the dough into three or four equal parts, shape into balls, dust with flour, place on a kitchen towel and cover with a kitchen towel so that it does not dry out.
3. With 3 balls the croissants become larger and are better suited for fillings, with 4 they are correspondingly smaller and crisper.
4. Process the dough balls one after the other as follows:
5. First press it flat in a circle on a floured surface and then roll it out with a rolling pin into a round flat cake approx. 3 to 5 mm thick. Cut the flatbread into 8 equal parts, best quarter first and then halve the opposite quarters each with one cut. Slightly stretch the resulting triangles in length and then roll them up from the round side with the flat of your hand towards the tip. Curve the rolled up croissant slightly and place on a baking sheet lined with baking paper.
6. Place the croissants in the tray about 1 cm apart. When the baking sheet is full, brush the croissants with the beaten egg, this prevents them from drying out, gives them a nice color and shine and sprinkle them with coarse-grained salt or / and also with sunflower or sesame seeds. Instead of salt and seeds, you can also sprinkle with grated cheese.
7. Bake the croissants in a preheated oven at 180 ° C for about 25 minutes until they are golden yellow.
8. I fit 2 rows of 8 croissants on the tray, so that I use 2 balls of dough at a time, put the first baking sheet in the oven and then make the remaining croissants.
9. The croissants also taste very good sweet, e.g. with Nutella filling or with jam. For this, apply the filling just below the rounded edge of the dough triangle about 1 finger wide from one side to the other and then also roll the dough into a croissant as described above, brush with the whisked egg and sprinkle with granulated sugar.