Croissant

Directions

1. The day before, dissolve the yeast in 100 ml of lukewarm water, add 150 g of flour, and mix. Cover with a cloth and let it rest for about 12 hours in a cool place (15 to 18 °C). ⏱ 12 hr
2. The next day, place 450g of flour, salt, sugar, powdered milk, and 100ml of lukewarm water in a large bowl. Add the yeast. ≈ 3 min
3. Knead until a soft and smooth dough forms, shape into a ball, cover, and let rise for 1 hour and 30 minutes. ⏱ 1 hr 30 min
4. Release the dough and place it in the refrigerator for 2 hours. ⏱ 2 hr
5. Spread it out in a rectangular shape on the floured surface, place the softened butter in the center, and fold it in thirds. ≈ 4 min
6. Roll out and fold in half, then roll out again and fold in thirds. Place in the refrigerator for 30 minutes. ⏱ 30 min
7. Roll out the dough into a large square, about 4 mm thick. Then, cut out three strips, followed by three regular triangles. ≈ 8 min
8. Mark a 1 cm indentation at the base of each triangle and roll it from the base. Place the curved ends on a plate and gently curve them. ≈ 10 min
9. Gently coat them with egg yolk, cover with a cloth, and let them rise for 1 hour. Coat them again. ⏱ 1 hr
10. Bake for 5 minutes at 240 °C, then for 15 minutes at 200 °C. ⏱ 5 min
11. Let it cool on a wire rack. ⏱ ≈ 20 min