INGREDIENTS:

● Flour — 500g

● Milk — 200ml

● Odorless vegetable oil — 100ml

● Egg — 1 piece

● Dry yeast — 5g

● Salt — 2 tsp

● Sugar — 2 tsp

● Melted butter — 80g.

PREPARATION:

In warm milk, dissolve the sugar and yeast, and let the yeast activate for about 5 minutes. Pour the mixture into a bowl with flour, add vegetable oil, egg white (reserve the yolk for later), salt, and knead the dough well.
Cover the bowl with the dough with a towel and leave it in a warm place for 1-1.5 hours, until the dough doubles in size. The ready dough should be soft and pliable. Transfer the dough to a floured surface and divide it into 8 equal parts. Roll each part into a ball and let them rest for 15 minutes.

Meanwhile, melt the butter. After 15 minutes, you can start rolling out the dough. It’s easier if you let the dough rest, as it won’t spring back when rolled immediately.

Roll out two discs of dough of about the same diameter. Brush one generously with melted butter and place the other on top. Set this stack aside. Repeat the process with the rest of the dough discs, brushing each with butter, until you have a stack of 8 layers. I used about half of the melted butter for this step.

Roll the entire stack into a large disc about 50-70cm in diameter and 3-5mm thick. Cut the disc into 16 wedges with a knife or a pastry cutter.

You can roll the wedges into croissants, starting from the wide end of the triangle. I filled half of the dough with grated cheese and ham. Place the rolled croissants on a baking sheet lined with parchment paper and let them rise.

Mix the remaining egg yolk with 2 tbsp of milk and brush the croissants with this mixture. The recipe suggests letting them rise for 1-1.5 hours, but I only waited 30 minutes, which was enough for the dough to rise. Meanwhile, preheat the oven to 200°C.

I sprinkled dried dill on the filled croissants. You can already see the beautiful flaky layers in the dough. Bake in a well-preheated oven for 25-30 minutes, until golden brown. Look at those beauties!