Quick Croissants, Just Like at the Café!

Directions

1. Pour the milk and crumbled brewer’s yeast into a bowl.

2. Next, add the flour and mix well.

3. Now add the egg, sugar, and oil, mixing all the ingredients together again.

   

4. Cover the bowl with plastic wrap and let it rise for 2 hours in the oven with only the light on until it doubles in size.

   

5. Once the dough has doubled in size, put the butter in a small saucepan to melt,

   

6. Divide the dough into 8 balls of equal weight by lightly rolling it out on a thin layer of flour and cutting it into 4 pieces vertically and horizontally, then making two more diagonal cuts.

   

7. Roll out the first ball of dough with a rolling pin until it forms a thin circle.

   

8. Brush the surface with melted butter.

   

9. Roll out the second ball of dough with a rolling pin and place it on top of the previous layer.

10. Spread butter on each layer as you place it, and repeat for all the remaining balls.

11. Note: The different color is caused by the light, not by any special ingredient :D

12. Once you reach the eighth layer, roll out the dough with a rolling pin to make it even.

13. Cut into 12 wedges by dividing the round dough into 4 equal parts and then cutting each part into 3 wedges.

    

14. Roll up each wedge, starting from the wide end toward the tip (the rule says there must be 3 layers of pastry for the perfect croissant!).

    

15. Place the croissants on a baking sheet lined with parchment paper.

16. Let them rise for about an hour in the oven with the heat off but the light on.

17. Remove the baking sheet, increase the oven temperature to 180°C, and generously brush the croissants with the remaining melted butter or a little milk.

18. Bake at 180°C for 18–20 minutes.

19. If you don't eat them right away, you can easily freeze them.

20. When frozen, the cooking time is similar: 180°C for 10–12 minutes!