Croissants

(8 large or 24 small)

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Ingredients:

2 teaspoons dry yeast

1 teaspoon sugar

1 dl milk

2 tblsp melted butter

1 tablespoon sugar

250 gr flour

1-2 teaspoons salt

80 gr cold butter

flour

1 beaten egg

Recipe mini croissants

Preparation:

© Janneke's Recipe pages - recipe baking your own bread, stuffed buns

Dissolve 1 teaspoon sugar in some lukewarm milk and stir the yeast in. Let rest 10 minutes.

Mix the rest of the milk with the melted butter, 1 tablespoon sugar and the yeast mixture.

Add sifted flour and salt. Knead well and let rise for 1 hour.

Flour a work area and roll the dough to a sheet which is 3 times as long as wide.

Cut the cold butter in very thin slices and divide these over 2/3 of the dough. Fold the dough in the length in three, the empty part first. Let the dough stiffen at least 30 minutes covered in the fridge.

Roll it to 3 times as long as wide, fold it again and let stiffen. Repeat rolling and stiffen one more time.

Roll the dough to a rectangle of 20x40 cm. (for small croissants: cut once in the length) and cut triangles: Roll the dough-pieces loosely from the broad part and bend to croissant shape. Place on a slightly greased baking plate. Let the croissants rise for 20-30 minutes.

Preheat the oven to 225°C/440°F (fan oven 200°C/395°F).

Brush each croissant (cressent roll) with beaten egg and bake 10-15 minutes.