Croissants

Dissolve 1 teaspoon sugar in some lukewarm milk and stir the yeast in. Let rest 10 minutes.

Mix the rest of the milk with the melted butter, 1 tablespoon sugar and the yeast mixture.

Add sifted flour and salt. Knead well and let rise for 1 hour.

Flour a work area and roll the dough to a sheet which is 3 times as long as wide.

Cut the cold butter in very thin slices and divide these over 2/3 of the dough. Fold the dough lenghtwise in three, the empty part first. Let the dough stiffen at least 30 minutes covered in the fridge.

Roll it to 3 times as long as wide, fold it again and let stiffen. Repeat rolling and stiffen one more time.

Roll the dough, on a flour dusted working surface, to a rectangle of 20x40 cm. (for small croissants: cut once lenghtwise) and cut triangles: Roll the dough-pieces loosely from the broad part and bend to croissant shape. Place on a slightly greased baking plate. Let the croissants rise for 20-30 minutes.

Preheat the oven to 225°C/440°F (fan oven 200°C/395°F).

Brush each croissant (cressent roll) with beaten egg and bake 10-15 minutes.