Croissant🥐

Croissants:

½ lb butter

1yeast fresh

Sugar } Mix & leave a while

Luke warm water

31/2 cups flour

1 tsp sugar } Throw sugar in flour

Warm: milk 1st then add margarine +eggs beat with:

1 ½ cups milk

1 Tbsp level margarine

1 egg

Throw yeast mixture & milk mixture in flour knead well oiling hands & throw little oil in dough.

Rise for 10-15 minutes,

Oil tables & make 6 balls (oil balls)

Sprinkle maizena

Roll 6 balls into side plates sizes (thick)

Grate butter on 5 roti (1/2 lb total)

Sprinkle maizena and roll 1 big roti (turn around & roll)

Fold like pie dough, use when required or put in fridge until firm or use immediately.

Open dough & trim the edges back in centre & fold.

Roll a big rectangle and cut

Roll filling ( into a ball.)

Once rolled press slightly along edges brush with egg sprinkle  till

Bake at 220C until light brown.

To reheat bake at 180 C