Easy and Tender Croissants

Ingredients

• 1500 g strong flour(500g)
• 230 g sugar(30g)
• 37 g instant yeast(7g)
• 41 teaspoon salt(5g)
• 5150 g warm milk(150g)
• 6150 g warm water(150g)
• 71 egg white(33g)
• 840 g soft butter(40g)
• 91 egg yolk (for brushing)(17g)
• 1040 g soft butter mixed with oil(40g)

Instructions

1. 1Knead all ingredients until a soft and elastic dough is obtained (by hand approximately 15 min / with a mixer approximately 10 min).
2. 2Divide into 12 portions (approximately 75 g each), dip in the butter and oil mixture, let rest for a few minutes, and flatten slightly.
3. 3Stack 3 portions on top of each other (spreading with the mixture between each layer) to make 4 stacks. Cover with plastic and let rest for 20 min.
4. 4Roll each stack into a round shape, spread with the mixture, make a cut halfway through, and fold into a triangle. Cover with plastic and allow to rise for 20 min.
5. 5Roll out into a triangle shape, cut into 3 long strips and roll slightly into croissant shapes. Place on the tray, cover with plastic, and allow to rise for another 20 min.
6. 6Brush with a mixture of yolk and a little milk and bake for 15 min at 190°C.
7. 7Remove from the oven and immediately cover with a clean cloth to keep them tender.