Follow us on:
500ml lukewarm milk
4 teaspoons sugar
2 teaspoons salt
6 tablespoons oil
Mix the milk, 2 eggs, yeast, sugar, salt, oil and one tablespoon of flour and leave it for 10 min on warm space so the yeast makes foam.
From the other flour knead dough by hand. Leave the dough to grow for 45 min.
Separate the grow dough on half. From each half make 8 balls. From each ball of dough with rolling pit make small crust and coat them with butter (use all the butter) then arrange one over another with butter side on top (the last one is left without butter).
With a rolling pit make two big crusts from each prepared half of dough. Cut the crust making a cross and roll the croissants (depending on which size of croissants you like from one crust you can make 4 or 8 croissants).
Put baking paper on the pan and arrange the croissants so they have space between because they will grow during baking. Coat them with the remaining 1 egg and put sesame on top.
Bake in preheated oven at 210°C 20 to 25 minutes until golden.
Your email address will not be published. Required fields are marked *