Active dry yeast
or 25g of fresh yeast
or simply, sunflower
or any other filling you like - jam, fruit, chocolate, etc
Step by step
In a bowl, mix about half the amount of water, 1 tablespoon of flour, yeast and 1 tablespoon of sugar.
Let it ferment for about 10-15 minutes.
Then add to the maya the rest of the water, sugar, salt, oil - mix well with a whisk.
Add flour, mix and knead the dough.
You'll get a soft, slightly sticky dough - but try not to add too much extra flour.
Remove it on a table sprinkled with flour and knead for about 5-10 minutes.
Leave to rise for about 30-40 minutes, covered with a towel or plastic food foil.
If you follow all the steps, the dough should grow nicely, about 2-3 times.
Take it out of the bowl, knead a little and cut into 3 equal pieces from which form 3 balls of dough.
Allow them to rest for 10 minutes.
Spread each ball of dough in a round sheet, about 3-4 mm thick, cut into 8 uniform slices.
Place the filling on the edges and roll the croissants tightly.
Arrange them in a non-stick tray or spread with baking paper and let rise for about 15-20 minutes.
During this time, turn the oven to 180 degrees, to heat well.
Bake for 15-20 minutes - very quickly, so stay by the kitchen, do not burn them.
Allow to cool well.
I made 16 croissants from the first 2 dough balls.
On the 3rd I wanted to make a quick roll with poppy seeds and cocoa - very successful!
How I did - I spread the sheet of dough, I sprinkled on it 2 tablespoons of dried poppy seeds, 2 tablespoons of sugar and 1 tablespoon of cocoa. And I rolled tightly, let it rise for about 20 minutes and baked at 180 degrees.
And here the croissants - very successful, I recommend them not only in fasting - are made with common ingredients but are particularly fluffy and soft.