Croissant

Croissant is an Austrian dessert that is widespread throughout Italy.

Ingredients:

• 350 g of flour
• 50 g of sugar
• 160 ml of milk
• 15 g of Lievito fresco
• 250 g Butter
• 1 eggs
• 1 teaspoon of salt

Method:
In a bowl sift the flour and put the salt and sugar, make a hole in the center.
Heat up milk and dissolve the yeast and to add pure a tablespoon of flour.
Let the milk rest.
When they start to form a bubble, pour the milk with the yeast into the flour bowl and mix until a soft dough is obtained.
At this point, work the dough in a plane for another 5 minutes and then let it rise for 1 hour or 1.30.
The volume should double.
Take the butter wrapping on a transparent paper and roll out a rectangle well and then put it in the fridge until the dough is ready.
At this point roll out the dough and place the butter on top.
Roll the dough and butter so that it is inside.
Roll out the whole and cut into triangles.
Wrap the triangles from the base and give it a crescent shape.
Put the croissants in the fridge for the whole night.
The next day, 1 hour before cooking, take them out of the fridge and brush them with the previously beaten egg.
At this stage your croissants will rise.
Bake at 180 degrees.
You can fill it at the end of cooking.