Name: Croissants
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 eggs (white for inside, yolk for top); 1 cup of warm water; 1 cup of warm milk; 1 cup of vegetable oil; 1 packet of fresh yeast; 1 tsp salt; 2 tbsp granulated sugar; 6 cups of flour; For the interlayer:100 g of butter at room temperature; To spread it inside:Cream chocolate; For the top:Powdered sugar

Croissants are frequently preferred for breakfast and tea time. They are consumed in two different ways: chocolate and plain. How to make croissants that fall apart easily in the mouth? If the ingredients are ready, let's move on to the croissant recipe.

Croissants

Ingredients

2 eggs (white for inside, yolk for top)
1 cup of warm water
1 cup of warm milk
1 cup of vegetable oil
1 packet of fresh yeast
1 tsp salt
2 tbsp granulated sugar
6 cups of flour

For the interlayer:

100 g of butter at room temperature

To spread it inside:

Cream chocolate

For the top:

Powdered sugar

Croissants

Instructions Hide Photos

Put the milk, water, and sugar in a bowl. Dissolve the yeast and add the oil, egg whites, and flour little by little to get a nice dough that does not stick to your hands. Knead the dough on the counter for 4–5 minutes.
Then divide the dough into 10 equal parts and roll out the 10 meringues by sprinkling light flour, about the size of a pie plate, with the help of a rolling pin.
Spread butter all over the meringues and stack them on top of each other (do not spread it on the top layer).
Cover with cling film and refrigerate for 1 hour. Take the rested dough out of the refrigerator and roll it out with the help of a rolling pin as large as you can, with a thickness of 1 cm.
Divide it into 16 equal pieces and make 2 cm cuts on the beginning side of the pieces with a knife. Put 2 teaspoons of cream chocolate on it and wrap it as a roll.
Keep it on the tray for 10–15 minutes, and use the pastry brush to spread egg yolk on it. Bake at 180 degrees for 20 minutes. Serve by sifting powdered sugar on it when the first warmth is gone.

Expert Tips

It would be better to prepare the croissant on a marble countertop.
It should be made in a cold environment.
The butter should be cooled after being shaped at room temperature.
It should be rolled out evenly when layering.

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