Croissant with olive oil

Ingredients

• 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)

Execution

• 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.