Breakfast with croissants, coffee and milk

15560 CROISSANT INGREDIENTS for 4 PEOPLE 500 g wheat flour type 0, 300 g 230 g butter, cold milk, 70 g of cold water, 40 g sugar, 25 g fresh yeast (a block), a teaspoon of salt.

For the glaze: 1 egg, beaten 1 tablespoon whole milk.

Preparation: 45 minutes Proving: 1 hour 30 minutes cooking time: 15 minutes Mix the milk, water, sugar, salt and mix in the yeast.

In a bowl, put the flour, the yeast mixture and mix the ingredients for about 2 minutes until the dough does not come off from the walls of the container.

Cover with a damp towel and let stand for 30 minutes.

Mash the dough and cover the bowl with plastic wrap and place in the freezer for 30 minutes.

Roll out the butter between two sheets of parchment paper into a square of about 12 cm.

Roll out the dough with a rolling pin into a square slightly larger, ask yourself the butter and fold in half.

Ristendete the dough into a rectangle about 40 x 60 cm and folded in 3 toward the Center.

Wrap the dough in plastic and place in refrigerator for 20 minutes.

Repeat the operation, taking care to turn the dough to 1/2 of a turn before you spread it again.

Refrigerate for 20 minutes.

Finally, roll out the dough into a rectangle about 40x75 cm and cut out the croissants with the template.

Roll up the triangles from the base to the tip and curvateli shaped like a croissant and arrange on two baking sheets lined with parchment paper, brush with the glaze formed by the egg and milk and let them rise for about an hour.

Brush the croissants with the glaze.

Cook for 15 minutes at 180° If the croissants stain too, lower the temperature.