The simplest croissants without filling

This simple croissant recipe doesn't require any special skills from you and will save time and energy, and the result is a soft flaky treat.

• Recipe author: Daria Polukarova
• After preparation, you will receive 4 servings
• Cooking time: 20 minutes
• Prep time: 180 minutes
• Total recipe preparation time: 200 minutes

Ingredients

• Milk 120 ml
• Sugar 45 g
• Fresh yeast 25 g
• Flour 190 g
• Salt 1 pinch
• Butter 150 g

Cooking method

• Start by kneading the yeast base. Heat the milk - it should not be hot enough to kill the yeast, but warm enough to activate it.

• Dissolve sugar in milk and mash fresh yeast. Leave the mixture warm for the second part of the dough.

  

• Combine the sifted flour with a pinch of salt and add chunks of ice-cold butter to it. Use a knife or blender to crumble everything.

  

• Pour the yeast solution into the flour and butter crumb, mix everything with a spoon. Try to minimize contact with your hands so that the pieces of butter do not melt.

  

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• Shape the finished dough into a rectangular brick, wrap with plastic wrap and leave in the refrigerator for half an hour.

  

• Now the most time consuming thing remains - rolling. Roll out the dough into a rectangular layer.

  

• Fold the layer in half lengthwise.

  

• Then - again in half, but across. Fold the slab as shown in the photo to get the original piece.

  

• Roll out and fold the dough again. Repeat the procedure three times.

  The dough will be lumpy at first. But it will gradually become pliable and smooth.

• All basic manipulations are over. Now all that remains is to wait. Wrap the dough in plastic wrap and refrigerate for a couple of hours or overnight. This piece can also be frozen.

  

• After that, the dough is rolled out into a 25 × 40 cm rectangle and divided into eight triangles.

  

• Each of them now remains to roll into a roll, moving from the base to the top.

  If desired, you can add jam or chocolate filling.

• Place the croissants on a baking sheet, brush with egg yolk (or a mixture of it with milk) and send to bake: 8 minutes at 220 degrees, and then another 12-15 minutes at 180 degrees.

  

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