Ingredients
° 500 grams kiln
° 300 ml milk
° 50 grams of sugar
° 15g baking yeast (fresh if possible)
° 12 grams of salt
° 190g cold butter for dough leaves
° 1 – egg yolk, beaten with a little milk to brown
Instructions
1 - In a large bowl, mix the yeast with 150 ml of warm milk (especially not boiled) and 10 g of sugar. We add 125 grams of kiln, mix well, cover the dough with a damp cloth and leave it in a warm place for 30 minutes. We add the remaining flour, milk, sugar, then salt. mix until a similair dough is gained. Reserve.
2 - Roll the cold butter into a square between the two sheets of gourd baking sheets. On a surface spread with flour, roll the dough in a rectangular shape that is larger than the square of the butter. We put the butter in the middle and fold the edges of the dough. We roll the dough stuffed with butter into a wide rectangle with a thickness of about 0.5 mm.
3 - Fold the dough rectangle to 3, then place it in the refrigerator for 30 minutes. We repeat the process twice, checking each time that the fold is to the right.
4 - We roll the dough to a thickness of 4 mm, then cut it into triangles with a base of 10 to 12 cm. Create a croissant by rolling it from the base and placing it on a baking sheet covered with parchment paper.
5 - We leave the croissant inflated in a warm place for 45 minutes to one hour. Preheat the oven to 220 ° C. Before placing the dish in the oven, brush the croissant with the beaten egg yolk in a little milk and put it in the oven for 15 to 20 minutes. Let it cool down a little before eating