Croissant with olive oil

Croissant with olive oil


1 small piece brewer’s yeast approx. 30 g or dried 13 g
1/3 cup sugar
3 3/4 teacup flour
2 tbsp. Premium Extra Virgin Olive Oil "Savoil Vivre"
1 tsp. salt
1 cup milk (approximately)



Mix all ingredients together in a bowl.
Knead the dough until it is smooth and elastic, but not sticky.
If it is too dry, simply add a spoonful of milk.
Cover it and put it aside in a warm place to "rest" for approx. 30 mins.
Then, place the bowl in the fridge and leave it for 8 hours or for the entire night.
On the following day, beat 1/2 kg butter with 2 spoonfuls of flour in the mixer, until the mixture becomes smooth.
Take the dough out of the fridge, wrap it in cling film and let it fall from your hands on the table three times, for the air to escape.
Unwrap it and, on a floured surface, open the dough in a rectangle and spread butter on 3/4 of the surface.
Grab one edge, bring it to the middle and repeat with the other edge, i.e. fold the dough in 3.
Place the dough in the fridge after wrapping it in cling film and leave it for at least 2 hours.
Repeat the process 2 more times.
Finally, roll out the dough and cut it into triangles, depending on the size you want your croissants to have.
You are now ready to fill the croissants, or you can leave them plain.
Bake in the oven in medium heat until golden brown.