Roll out the dough on a floured board without yeast as thin as possible. Spread it with the softened butter, sprinkle with the grated cheese, then roll it up starting from the short side. Cover and let it rest for 10 minutes.
After resting, cut the roll in half, then roll out one half into a sheet of approx. 30×40 cm. Cut it into triangles, depending on the desired size of the croissant. Make a small incision on the wider side, then roll it into a croissant shape. Place the croissants on a baking sheet lined with baking paper, spaced apart, and let rise in a warm place for 30 minutes. Repeat the same with the other dough.
After rising, brush the croissants with beaten egg and sprinkle with grated cheese or seeds. Preheat the oven to 80 degrees and place a small baking tray in the bottom of the oven. Bake the croissants until golden brown and nicely browned.
Enjoy your meal!
For full cooking times, see the next page or click the “Open” (>) button – and don’t forget to SHARE it with your Facebook friends!
For complete cooking times, go to the next page or click the Open button (>), and don’t forget to SHARE with your Facebook friends.
