Summary

Ingredients

• 500g flour
• 1 teaspoon salt
• 3 tablespoon sour cream
• 1 tablespoon natural yogurt, .5%
• 3 teaspoons sunflower oil or rapeseed oil
• 2 egg (s)
• 1 pack dry yeast
• 1 tablespoon sugar
• 250 ml milk, lukewarm, 1.5%
• Margarine or warm butter, about 6 teaspoons
• 1 egg (s) for brushing
• 1 handful flour
• Flour for the work surface

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Instructions

1. Dissolve the yeast and sugar in lukewarm milk.
2. Put the flour, salt, eggs, oil, sour cream and natural yogurt in a mixing bowl. Then add the yeast-milk mixture. Knead everything for approx. 5 minutes to form a smooth dough. The dough is slightly damp and a little sticky.
3. Flour the work surface. Spread the dough on top and knead about a handful of flour into the dough so that it is not quite as sticky but remains soft and soft. Then divide the dough into 5 equal portions.
4. Shape each portion into a large ball and then roll out about the size of a plate (a large, flat plate). Brush the first portion with about 1/2 teaspoon of margarine / butter, then put the second portion on top and brush it too. Continue like this, except that the last plate is not coated.
5. Flatten the stacked cakes from the center outwards, then roll them out a little with the rolling pin. Now cut 12 pieces out of it, like a cake.
6. Now turn each piece of cake over and roll out again. Then roll up the pieces from the wide end towards the tip. The croissants are ready.
7. Now you can either leave them in a cool place overnight and bake them fresh for breakfast or let them rest for 1 - 1.5 hours and then put them in the oven.
8. Before baking, brush the croissants with the egg and bake for 20 minutes at 200 ° C top / bottom heat.
9. The croissants have a very neutral taste and can therefore be combined with anything.