An exquisite leavened croissant goes well with a cup of tea or coffee.


For the beurre manié (kneaded butter):
100 g butter
20 g Mix B - Bread-Mix
For the dough:
250 g Mix B - Bread-Mix
1-2 pinch/es of salt
15 g dry yeast
1 pinch/es of sugar
30 g butter at room temperature
130 ml lukewarm milk
1 egg
1 egg yolk
For brushing:
1 egg yolk
1 tbsp milk


  • Mix flour and salt in a bowl. Make a hollow in the centre and pour in the sugar and the yeast. Add 1/3 of the warm milk and wait until the yeast forms bubbles.
  • Add the remaining milk, butter, egg and egg yolk and knead for 4-5 minutes until obtaining a soft dough. Let it sit covered for 10 minutes.
  • Roll out the dough on a floured surface to form a square of about 30 x 30. Place the mixture of butter and flour in the centre.
  • Fold the four sides of the dough and roll them out on themselves again. Repeat the whole process four times.
  • Roll out the dough on a floured surface to a thickness of 4 mm. Cut into a square of 8 x 8 cm, roll from one corner to form the croissants.
  • Place the croissants on a baking sheet covered with oven parchment and brush with the mixture of egg yolk and milk.
  • Let the croissants sit in the same way as the bagels.
  • Bake in a preheated oven at 230° C (upper and lower elements turned on) for about 15 minutes, until golden brown.
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