Sugar (sand) 60 g
Chicken egg 2 PCs
Butter 180 g
Sunflower oil 20 g
Salt 5 g
Dissolve yeast in 150 ml of warm water, let stand 10 minutes, then stir. Sift the flour, pour in a deep bowl. 30 g butter stretch your arms and RUB with flour.Add 1 egg, sugar, 1/2 tsp salt, yeast and knead smooth elastic dough (knead 10-15 min.). Table sprinkle with flour, roll out the dough to a rectangle of dimensions 50 x 20 cm Remaining butter to knead, divide into 3 parts.Spread 1/3 of the butter on 2/3 of the surface of the dough using the back side of the spoon, stepping back from the edges of 2-3 cm of the dough (the Butter should not melt completely, and consist of small lumps). Consistent surface to wrap at half-oiled surface and cover the remaining greased surface. Get three-layer rectangle of dimensions approximately 17 x 20 cm the edges of the dough well to close up the hands so that the oil did not come out with further rolling out dough. The dough to expand 90° right and again roll out to a rectangle of dimensions 50 x 20 see the Dough gently pass on a sheet of parchment (or vellum), to close the second sheet, fold in half, cover with a towel and put in the fridge for 30 minutes after the specified time put the dough on a floured table.Fully repeat the previous procedure 2 more times.
Repeat 3 times the previous procedure, but without the oil. In the fridge the dough is put only after the third repetition.
Roll the dough into a rectangle size 52 x 30 cm, cover with a towel and leave for 10 minutes Then cut the dough in half lengthwise, each layer cut into 8 triangles base 13 see Collapse of triangles croissants, put the tip down on a greased baking sheet, giving them a Crescent shape. The distance between the croissants at least 5 see Lubricate croissants egg and leave for 40 minutes drive to raise (better in the Cabinet or a cold oven that no air flows, otherwise the croissants will dry up).Preheat the oven to 220°C. Bake the croissants 15-20 minutes Croissants ready!