Ingredients:
flour - 500 g;
milk - 250 ml;
yeast - 5 g;
sugar - 25 g;
salt - 10 g;
butter - 50 g;
vegetable oil - 50 g.
Cooking method
In a bowl pour warmed milk and dissolve in it sugar and yeast.
In another bowl, pour in the flour, lay salt. (Of the specified amount of flour do not forget to put the part on rolling). Pour the milk mixture and add the vegetable oil.
The elastic dough is kneaded and left in a warm place for lifting.
Then the dough is divided into eight pieces and rolled from each ball. Leave for a few minutes to allow the dough to rise.
Melt the butter and allow it to cool slightly and thicken.
Each piece of dough is rolled into a round layer and smeared with butter. Fold each other with a pile. Clean in the refrigerator for half an hour to allow the oil to cool.
A stack of juices is laid out on a flour-strewn table and gently rolled into a round, thin sucker.
The sperm are divided into 16 sectors.
On the wide edge, spread the filling (or do without it at all) and fold into a roll, giving it the shape of a bagel. Leave for proofing for half an hour.
The oven is heated to 200 °.
The surface of the croissant is greased with yolk.
Bake 30 minutes before a ruddy crust.
