Frankfurter Croissants Croissants Viennois Fourres

Try this delicious cake recipe:

In a baking bowl, melt the yeast in 2 to 3 tbsp of lukewarm milk. Stir in about 1/3 of the flour to make a soft dough. Cover this dampfl and let it rise in a warm place for half an hour.

Mix the remaining flour with half of the butter, salt, sugar and the remaining milk and knead into a smooth, elastic dough. Mix with the risen dampfl. Form the dough into a ball, cover and leave in a cool place in the refrigerator for at least 2 hours, but better for one night.

Roll out the dough into a rectangle. Cut the remaining butter into small pieces and spread evenly on the dough. Fold the sides of the rectangle to the center so that the butter is like in a pocket. Roll out the dough, triple fold, turn 90 degrees and roll out again. Fold three times, cover and rest in the refrigerator for 20 minutes.

Repeat this process of rolling out and folding two more times, covering the dough and placing it in the refrigerator for 20 min in between. Now roll out the dough one last time into a rectangle about 3 mm thick. Cut the rectangle into 12 equilateral triangles of 15 cm edge length. Roll up each triangle from one side to the opposite tip and bend into a croissant. Place the croissants on thinly buttered baking sheets and let rise. The time needed for this depends on the heat of the room

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