Mix flour, sugar, salt,
milk and yeast and knead for 5 minutes. Roll the dough into a rectangle
of 20X30 cm en and leave this in the fridge for at least an hour. Get
the butter out of the fridge half an hour before you will use it. Roll
the butter into a rectangular of 12X17 cm (put some flour underneath
to make the rolling easy). Put this in the middle of the dough and fold
the dough rectangular around the butter. Roll the whole mass out again
till 20X30cm. Put back in the fridge for 1 hour. Repeat the process
three times. then cut triangles from the dough and make croissants.
Bake them 10 minutes at 200 degrees, turn the oven down to 180 degrees
and bake 15 minutes more.
We tend to think that the croissant is French, if
only by the sheer abundance of those delicious rolls in France, but
there are different stories going around. Some say it
originated in Hungary, some
say in Poland or Vienna,
and all in relationship to winning a battle. Obviously there are kitchen
history experts, who say the croissant came from France.
The name croissant refers to "crescent": the shape of a growing moon
and that is the shape your croissant should ideally get. Dip them in
a big bowl of "café au lait" like the French do for breakfast: yummy!
Mix flour, yeast, 50
grams melted butter, 1 egg, sugar, salt and 2.5 dl water. Knead for
10 minutes and then add the raisins, sugared citrus peel and chopped
nuts. Let the bread rise for half an hour; in the meantime mix the almond
paste with an egg yolk and form a roll. Roll the bread into a rectangular
form and put the roll of almond paste in the middle. Form a raisin bread
like in the picture. Make it rise this time for one and a half hour.
Bake the bread in the oven for 40 minutes at 200 degrees Celsius. Spread 25
gram of melted butter on top of the bread.