Puff Pastry Croissants

Sift wheat flour into a large bowl, collect it in a mound and make a depression in the middle. In a cup, we crack the yeast and dilute them with 2-3 tablespoons of warm water. Pour the yeast solution into the pit, mix with about a quarter of the flour and roll a ball out of it.

Then we cut it crosswise, pour warm water into a large bowl and put our ball there. To the rest of the flour, add salt, sugar, half butter, milk and knead a homogeneous dough. When the ball of dough increases by 2 times and rises out of the water, we catch, dry and mix thoroughly with the rest of the dough. The dough should be elastic and elastic. 

After that, we shift it to a pan sprinkled with flour, close the lid and put it in a cool place overnight. In the morning, roll out the dough into a rectangle, mentally dividing it into 3 equal parts (in length). Do not lubricate the middle part of the rectangle with butter. We cover the middle rectangle with the right third and put them on the left side. Turn the folded dough 90 degrees and roll it out from the open edges. 

Then fold three times again, turn and roll out 3 mm thick, cut lengthwise into three strips and cut each strip into triangles. Then, starting from the wide end, we roll it into a bagel and roll it in the form of a horseshoe, and spread it on a greased baking sheet.

Bake at 220C for about 5 minutes, then reduce the heat to 200C and bake until ready. Finished croissants usually increase in size and become golden in color.