Croissants

For the croissants recipe, add salt, sugar, milk powder and softened butter in the amount of 30 g to the sifted flour. Dilute the yeast in warm water, pour into the flour, beat in one egg and mix (preferably with your fingers). Put the mixed dough on the table and practically rub it on the table, stretching it with your hands. After the scraper, collect the dough from the edges to the middle.

With your fingers, pick up the dough from below and lift it up a little, slightly stretching it in different directions. Next, knead the dough. Pull one edge towards you, stretching it to the sides, while the second edge should be stuck to the table. Cover with the pulled edge like a hood and thus knead the dough for 5-10 minutes.

At the end of kneading, the dough should not stick to your hands as before, if not, then sprinkle a small amount of flour on the table. Next, knead the dough for croissants for 5 minutes, pressing the dough with your wrist, flattening it and turning it 90 degrees.

Form a ball from the kneaded dough, put in a bowl, cover with a film and put in heat for 40-60 minutes. During this time, the dough should increase in volume by 1.5-2 times. Punch down the dough, form a ball again, put the dough in a plastic bag and place in the refrigerator for 15-20 minutes.

Put 100 g of chilled butter on a floured board, sprinkle with flour on top and roll out evenly. It is necessary to roll out the butter very carefully so as not to break it. The result should be a layer about 20 cm long.

Remove the croissant dough from the refrigerator and roll it into a layer of about 25 cm, put the rolled butter on top at an angle of 45 degrees, tighten the corners of the dough and pinch the sides of the dough, completely covering the butter. On a floured board, roll out the dough into a sheet about 60 cm long and 20 cm wide. When rolling out, each time the dough must be corrected with the palm of your hand.

Mentally divide the dough into three parts, fold, place the dough in polyethylene and put in the freezer for 30 minutes. Take out the dough on a table sprinkled with flour, roll it into a layer 60 cm long and 20 cm wide, also mentally divide it into three parts, roll it up, put it in polyethylene and put it back in the freezer for 30 minutes. After the time has elapsed, put the dough again on a table sprinkled with flour, roll out the dough 50 cm long and 20 cm wide, fold it three times again and put it in the freezer for 30 minutes.

Take out the dough, put it on a floured table, measure the sides, one of the sides should be approximately 15 cm, this will be the width. Roll out the dough to 60 cm in length, fold the dough in half and place in the freezer for 20 minutes.

Next, put the dough for croissants on a table sprinkled with flour, roll out the dough 60 cm long and 15 cm wide. Measure 10 cm with a ruler and cut out isosceles triangles with a base of 10 cm.

Stretch each triangle from the base towards the top. Screw the stretched triangles from the base of the triangle to the top. Put the prepared croissants on a baking sheet lined with parchment paper. Spread croissants at a small distance from each other. Let the croissants rise for an hour, then brush with a lightly beaten egg and place in a preheated oven at 180°C (355°F).

Bake croissants for 20 minutes. If you follow all the above rules and sizes when rolling out the dough, the croissants will turn out to be very airy and when cut into triangles, you will not have scraps from the dough.