Ingredients

• 600 g wheat flour
• 30 g fresh yeast
• 250 ml milk
• 125 g butter
• 5 tablespoons sugar
• pinch of salt
• 3 eggs
• to brush: egg yolk + 1 tablespoon milk

Preparation

1. Place the yeast in a cup, pour in 50 ml warm milk. Add a teaspoon of sugar, 3 tablespoons wheat flour and mix. Set aside for about 10 minutes to rise.
2. Add diced butter to the rest of the warm milk and gently warm (should be slightly warm).
3. Pour the flour into a large bowl, add salt, sugar, mix. Make a depression in the center, pour in the yeast mixture and start gently mixing the ingredients. Add the eggs, then gradually pour in the slightly warm milk with butter, all the time slowly mixing with a spoon.
4. Knead the dough in the bowl for approximately 10-15 minutes until it is smooth and elastic. Cover with a cloth and set aside for 45 minutes to rise.
5. Turn out onto a floured counter and combine into a smooth ball, kneading briefly. Divide into 3 parts. Roll out the first part into a round about 30 cm in diameter. If needed, dust with flour. Cut into 8 triangles.
6. Roll up the croissants starting from the base of the triangle. You can add filling beforehand: place a tablespoon of apples or cheese filling or 2 chocolate pieces at the base of the triangle (see tips below).
7. Arrange on 2 baking sheets lined with parchment paper leaving spaces between the croissants. Set aside for about 20 minutes to rise. Meanwhile, brush the tops with a fork-beaten egg yolk with milk.
8. Preheat the oven to 180°C. Place the first baking sheet with croissants and bake until golden for about 18 minutes. Bake the remaining croissants. Drizzle with icing or dust with powdered sugar.