Servings: 16 handset
Ingredients
- 500 g flour
- 5 g salt or a teaspoon
- 30 g sugar or two tablespoons
- 12 g dry yeast
- 300 ml lukewarm milk
- 30 ml oil or melted butter
- 1 egg
for sprinkling
- 1 egg for spreading
- sesame seeds or poppy seeds, to taste
Instructions
- Mix all dry products. Add the lukewarm milk, egg, oil (or melted but not hot butter). Knead the dough until smooth. I kneaded it in a food processor for about 15 minutes. Let rise.
- Divide the risen dough into two parts. Roll each part into a round 'pancake'. Cut the pancake into 8 pieces. Roll up the croissants from the thick part of the triangle and roll them up a little.
- Cover with a towel and let rise, about 20 minutes.
- Brush the risen ones with beaten egg and sprinkle with your favourite seeds.
- Bake at 220℃ for 10-12 minutes.
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