Croissants

Ingredients

Flour 500 g

Eggs 2

Fresh yeast 8 g

Butter 180 g

Sunflower oil 20 ml

Sugar 60 g

Salt 5 g

Jam

Dissolve the yeast in 150 ml of warm water, let it sit, and stir. Sift the flour into a deep bowl. Add the flour, 1 egg, sugar, 30 g butter, salt, and yeast to the flour and knead the dough. Knead the dough until smooth and elastic.

Divide the remaining butter into 3 portions and knead. Dust the surface with flour and roll the dough into a rectangle. Spread the first third of the butter over 2/3 of the dough, leaving a 3 cm border.

Fold the ungreased dough over half of the greased dough. Then cover with the remaining greased dough (you should have a three-layer rectangle).

Seal the edges of the dough with your hands (otherwise, the butter will leak out). Turn the dough 90 degrees to the right and roll out the rectangle again. Transfer the dough (very carefully) to a sheet of parchment paper and cover with a second sheet of parchment paper. Fold in half. Now cover the dough with a towel and refrigerate for half an hour.

Then place the dough back on a floured surface and repeat the previous procedure twice. Then repeat the procedure three times without the butter. Refrigerate the dough only after the third repetition.

Final result: roll out the dough into a rectangle (52 x 30 cm), cover it with a towel, and let it rest for 10 minutes. Cut the dough in half lengthwise. Cut each layer of dough into 8 triangles.

Roll each triangle into croissants. At this point, fill the croissants with filling (chocolate, jam, preserves, etc.) and roll them up. Place the croissants on a baking sheet (pre-greased with vegetable oil). Form the croissants into crescent shapes. Space the croissants at least 5 cm apart.

Brush the croissants with egg and let them rise for 40 minutes in a cool, dry oven or cupboard. Preheat the oven and place the croissants in. Bake the French croissants for 15-10 minutes at 220 degrees Celsius.

Enjoy!