Summary

Ingredients

For the dough:

• 150 ml milk, lukewarm
• 25 g yeast
• 400 g flour
• 50 grams sugar
• 1 pinch (s) salt
• 200 g butter, soft
• Flour, for processing
• Butter, for the tray

For painting:

• 1 egg yolk
• 1 tablespoon milk

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Instructions

1. Warm the milk slightly and dissolve the yeast in it. Let stand for 5 minutes.
2. Sift the flour into a bowl. Add the sugar, salt and butter in flakes. Pour the yeast milk into the bowl. Process all ingredients with the dough hook of the hand mixer to a smooth, soft dough. Cover the bowl with foil. Let the dough rise in a warm place until its volume has doubled.
3. Roll out the risen dough about 1/2 cm thick on a floured work surface. Cut out 15 triangles with a pastry cutter. Roll up the triangles from the broad edge to the point and bend them into croissants. Place the croissants on a greased baking sheet and let rise again for about 10 minutes.
4. Whisk the egg yolk with the milk and brush the croissants with it. Bake in the preheated oven on the middle rack at 200 ° C for approx. 10 - 15 minutes.