Croissants

Ingredients:

• 350 g butter
• 50 g caster sugar
• 30 g oil
• 1 teaspoon salt
• 2 eggs
• 50 g grams yeast
• 200 ml milk
• 500 g wheat flour
• a jar of jam
  + żółtko do posmarowania rogalików i cukier do posypania po wierzchu

 

Method:

Stir the butter in a bowl until it is possible to spread it. Dissolve the yeast in warm milk, add the sugar, oil, salt, eggs and flour. Knead very gently. Spread into a square shape (about 40x40). Spread the butter evenly in the middle (make a 20x20 butter square in the very middle of the dough). Fold the sides towards the middle, "enclosing" the butter. Roll the new square of dough carefully (sprinkle it with flour so it is not sticky) until it is 1 cm thick. Then fold it like a letter into three parts (divide the dough into three parts horizontally – the lower part goes onto the middle part, and close it with the upper part). Fold it like a letter once again. Wrap it in foil and put into a fridge for 30 minutes. Take it out, roll it out and fold it again in three - repeat this activity a few times, at about 30-60 minute intervals. You can put it aside and bake it the next day, or on the same day, but only after leaving it for a few hours in the fridge. Baking: Take the dough out of the fridge and divide it into 2 parts. Roll each part until very thin (no thicker than 1/2 cm), cut in triangles. Place jam in the middle of each triangle and fold it to form a croissant. Place in a greased baking pan. Bake at about 180^oC for 20-30 minutes until golden brown. Bon appetite!