“Cotton” croissant recipe, super soft and fluffy!

Ingredients:

300g flour
120g milk
20 g yeast, fresh
35g sugar
2 egg yolks

2 teaspoons lemon peel, untreated, grated
1 tsp rum
35g butter
n. B. granulated sugar for sprinkling

Preparation:

First warm the milk. Then crumble the yeast and dissolve it in it. Mix sugar, rum and 1 1/2 egg yolks together. Mix the flour with the lemon zest. Add the sugar-egg mixture as well as the yeast milk and butter and work into a smooth dough using a dough hook.

Let the dough rise for about 30 minutes, knead again and let it rise for another hour. Then roll out the dough into a rectangle (approx. 20 x 60 cm) and cut it into 5 rectangles.

Now cut each one crosswise to create 2 triangles. Cut each triangle in the middle on the wide side, fold in the corners and roll up the dough. Form croissants out of it and let it rise for another 20 minutes.

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