It is possible to make croissants at home! The original croissant recipe...

Having been made in various forms in Austria since the 13th century, the croissant first became popular in France.

The original recipe and preparation method for the croissant, which is now consumed all over the world, have been determined.

Croissant Ingredients:

• 500 grams of flour
• 25 grams of fresh yeast
• 250 ml of milk
• 75 grams of sugar
• 10 grams of salt
• 250 grams of butter
• 1 egg

Croissant Preparation:

1) Sift the flour into a large bowl. Make a well in the center. Dissolve the yeast in warm milk and pour it into the center of the flour. Add the sugar and salt as well. Start kneading the dough. Knead until it reaches the consistency of an earlobe. Roll the dough into a ball and cover it with a damp cloth. Leave it to ferment at room temperature for 1 hour.

2) Roll out the butter with a rolling pin into a thin rectangle. Knead the dough again and roll it out into a rectangle with a rolling pin. Place the butter in the center of the dough. Fold the edges of the dough over the butter. Roll out the dough again with the rolling pin. Fold it into thirds and let it rest in the refrigerator for 15 minutes.

3) Take the dough out of the refrigerator and roll it out again. Fold it into thirds again and put it back in the refrigerator. Repeat this process 4-5 more times.

4) Finally, roll out the dough to a thickness of 5 mm. Cut into triangles. Starting from the wide edge of the triangles, roll them up. Give them a crescent shape by curving the ends inward. Arrange them on a baking tray lined with parchment paper. Brush them with beaten egg. Leave them to ferment at room temperature for another 30 minutes.

5) Bake in a preheated 200-degree oven until the tops are golden brown. Serve while hot.