- Flour - 700 g plain (1.5 lbs)
- Milk - 1 dl (3.4 oz)
- Yogurt - 3 ounces of
- Honey - 4 tbs
- Salt - 1 tsp
- Egg - 2 + 1 for lubrication
- Oil - 2 tbs
- Yeast - 40 g (0.1 lbs)
- Butter -
- Grated Cheese -
Mix the lukewarm milk with honey, yeast and be sure all the lumps are gone. Then add all the other ingredients are kneaded well and let it rise for a good hour.
Knead the dough on a floured board, divided into 8 parts, form loaves.
Roll and cut the loaves into triangles. Roll up and place in refrigerator overnight.
In the morning remove the dough, brush with egg and sprinkle with grated cheese and bake in a preheated oven until brown. Let cool 25-30 minutes.
Baking temperature: 160 °C
Cooking method: Convectional
Pan size: 39x33x2 cm
Also known as: Buttery Croissant, Croissant, Fast Croissants