Croissants

Ingredients

• Wheat Flour 15 oz
• Sugar 5 oz
• Milk 5 fl oz
• Butter 5 oz
• Dry yeast 0 oz
• Chicken Egg 1 piece
• Cherry 10 oz

Step-by-Step Guide

Step 1

Thaw the frozen cherries in a sieve to let excess juice drain off.

Step 2

For the starter, mix 50 ml of warm milk with two tablespoons of sugar, the same amount of flour, and yeast. Place it in a warm spot for 20–30 minutes.

Step 3

Melt the butter.

Step 4

Beat the egg with 60 grams of sugar, then add the fermented dough, the remaining milk, and the butter. Mix well.

Step 5

Gradually incorporate the flour until the dough is elastic and pulls away from the sides of the bowl.

Step 6

Cover the dough with plastic wrap and place it in a warm spot for another 30 to 60 minutes. It should double in size.

Step 7

Knead a portion of the dough and roll it out into a circle with a diameter of about 25 cm, then cut it into eight segments.

Step 8

Place 2–3 cherries on the wide part of each segment; you can sprinkle them with sugar, about 0.5 teaspoon per croissant will be sufficient.

Step 9

Fold the corners of the wide part of the segment, then roll it up into a spiral like a croissant. Do the same with the remaining dough.

Step 10

Place the croissants in the oven preheated to 355°F for 20–25 minutes. Once baked, dust the croissants with powdered sugar.