The easiest recipe for croissants

Preparation of classic puff pastry is often the cause of nightmares even experienced bakers. This recipe for croissants not require special skills and you will save time and effort, and as a result you get a soft, flaky delicacy, melting in the mouth.

Ingredients:

• 2½ cups (190 g) flour;
• 150 g butter;
• 120 ml of milk;
• 45 g of sugar;
• 25 g of fresh yeast;
• a pinch of salt.

Start with the basics of mixing yeast. Heat the milk, making sure that it is not so hot to kill yeast, but warm enough to activate them. Dissolve sugar in hot milk and mash fresh yeast. Leave the mixture in the heat at the time of preparation of the second part of the test.

Mix the sifted flour with a pinch of salt and add to it pieces of ice oil. Using a knife, blender, or turn everything in the crumb.

Pour in the yeast solution to the crumb of the flour and oil, mix everything with a spoon. Try to minimize contact with the dough hand to pieces of butter did not melt.

Sformuyte finished dough into a rectangular brick, wrap film and leave in the fridge for half an hour.

Now remains the most time-consuming - rolling. Roll out the dough into a rectangular formation.

Fold in half along the seam.

Then - again in half, but already across. Fold the dough as shown on the pictures to get a piece of the original size.

Again, roll out the dough and repeat the procedure three times. First, the dough will be lumpy, but as the rolling, folding, using a drop of patience and a bit of flour, it will become very supple and smooth.

All basic manipulation over. Now just have to wait. Wrap the dough film and store in the refrigerator for a few hours or overnight. Such a preform can also be frozen.

After the dough is rolled out to a rectangle of 25 × 40 cm and divided into 8 triangles.

Each of the triangles is now remains to roll in roll, moving from the bottom to the top, put on a baking sheet, brush egg yolk (or its mixture with milk) and send bake 8 minutes at 220 degrees, and then another 12-15 minutes at 180 degrees.

These simple croissants obtained are very soft and flaky. Optionally in step a dough rolling roll can add filling of jam, or chocolate.