Home baked croissants

I needed something to cheer me up on a cold october day. The thought of French Provence and lovely boulangeries always warms my mind, that's why I decided to bake croissants and bring even a little piece of France into my home and into cold Finland. I found an proportionally quick recipe, because as you might know baking croissants isn't the quickiest thing to do. I know these weren't the same than in France, but really delicious in spite of that. It was wonderful when the fresh and warm croissant almost melted in the mouth, I can't even describe how good it was! My family loved these too. I really recommend baking these, and it really doesn't take that much time and it's fun. 

Croissants

makes 16

2 dl cold milk

50 g fresh yeast

1 egg

1 tsp salt or little less (if you use salted butter you need to add less salt)

6 dl plain wheat flour

200 g butter

and one egg for buttering

1. Steep the yeast into the cold milk. Add the egg, salt and the flour. Put the dough into the fridge for 20 minutes. 

2. Roll the dough into a square plate. Spread the butter in thin pieces on the other side of the plate, fold the other side on the other and roll into a squarevplate. Fold the dough three times and put to the fridge for 30 minutes. 

3. Roll the dough again into a square plate and fold three times. Do the same thing about three or for times, to make a smooth, even dough. Put the dough into the fridge for 15 minutes.

4. Deal the dough into two. Roll the pieces into round plates. Deal the round plate into eight triangle shaped pieces. Roll the triangles from the wider side into a croissant and bend into the shape of an horn.

5. Let the horns rise in the room temperature under a kitchen towel. Whisk the egg in a cup and butter the croissants with the egg. Put the croissants into a 250 °C oven and bake for 10 minutes until golden brown.