The croissant is one of the most delicious French baked goods with a wonderful taste and strong aroma, which is served with tea as breakfast
5 large cups of white flour
2 large cups warm water
1/2 large cup of oil
1/4 large cup of powdered milk
2 tablespoons (tablespoon) white sugar
2 tablespoons (tablespoon) yeast
Pinch of salt
Butter per person
Pinch of vanilla
In a deep bowl, put 2 large cups of flour, add the yeast, sugar, salt and milk powder, and mix the mixture well.
Gradually add water to the flour mixture and mix again until the ingredients are homogeneous.
Cover the dough and leave for 10 minutes until it ferments.
After the 10 minutes, and after the dough has fermented, put the oil and the rest of the amount of flour and knead the dough again, until we get a soft and coherent dough.
Divide the 10-minute dough into medium-sized balls and leave for 5 minutes to rest a little.
On a surface sprinkled with a little flour, spread each ball of the dough with the rolling pin until it becomes thin and brushed with butter.
The dough balls are placed on top of each other, with the need to spread butter between each layer.
Roll out all layers again with the rolling pin until thin, then cut into equal-sized triangles.
Apply the preferred filling for the croissant and then roll from the tip of the dough triangle to the base.
Grease an oven tray with butter, then place the croissant pieces on the tray.
Beat the egg well with vanilla, then spread the croissant with it, then leave for another 30 minutes until it ferments.
Preheat the oven to 180 ° C.
Put the tray in the oven after heating the oven for 10 minutes for a period of 20 to 25 minutes, and until the croissants are cooked and brown.