Soft and light croissants

INGREDIENTS

• 550 g of 00 flour for cakes;
• 250 ml of milk;
• 100 g of margarine;
• 80 g of sugar;
• 1 pinch of salt;
• Half a cube of fresh brewer’s yeast;
• 1 egg + 1 yolk for brushing

STEP

1. Take a bowl and pour in the flour, the yeast dissolved in warm milk, the egg, the sugar, the soft margarine (at room temperature) and lastly the salt;
2. Knead well for at least 15 minutes (if the dough is too soft when kneaded, add a little more flour, but don’t overdo it);
3. Form a loaf, cover with cling film and leave to rise in the oven turned off for 2 hours, it should double in volume;
4. Take the dough and roll it out with a rolling pin, forming a rectangle, divide it into wedges with a pastry wheel;
5. Roll each wedge to form croissants;
6. Let it rise again, always covered, for another 30 minutes;
7. Brush the croissants with the beaten egg yolk and a drop of milk or liquid cream;
8. Cook in a preheated oven at 180 degrees for 15 minutes;
9. Bake, fill with custard, Nutella or various jams and sprinkle with icing sugar…. amazing!!!