Classic Croissants

Ingredients

Flour 230 g

Fresh yeast 15 g

Salt 1/2 tsp

Sugar 1 tbsp

Butter 110 g

Milk 3 tbsp

Sift the flour into a large bowl, form a mound, and make a well in the center. In another bowl, crumble the yeast and dissolve it in 2-3 tbsp of warm water. Pour the yeast mixture into the well in the flour, mix it with about a quarter of the flour, and roll it into a ball.

Score the ball crosswise, transfer it to a large bowl, and cover with warm water. Mix the remaining flour with the salt, sugar, half the butter, and milk until a smooth, elastic dough forms. Continue kneading the dough on a floured board until it is smooth and elastic.

 When the dough ball rises from the water and doubles in size, remove it, pat it dry, and mix thoroughly with the rest of the dough. Knead the dough until smooth, then transfer it to a floured saucepan, cover, and let it rise in a cool place overnight.

Roll out the dough into a rectangle. Mentally divide the rectangle into three equal parts (height-wise). Grease the center of the rectangle with a thin layer of butter.

Fold the right third over the buttered part of the rectangle, and the left third over the right third. Turn the folded dough 90 degrees and roll out from the open edges. Fold it in thirds again, turn it over, and roll it out. Refrigerate for about 15 minutes. Repeat three more times.

Roll out the dough to a thickness of 3 mm, cut it lengthwise into three equal strips, and cut each strip into triangles. Roll the triangles, starting from the wide end, into a horseshoe shape, place on a floured baking sheet, and bake at 220°C (425°F) for about 5 minutes. Then reduce the heat to 200°C (405°F) and bake for about 15 minutes (or until done). The croissants should be golden brown and puffed up when done.

Enjoy!