The dough turns out to be rich and, most importantly, you don't have to wait for it to rise; you can start baking right after kneading. Very easy and quick.
Ingredients:
1 pack (200 g) of butter
3 cups of flour
2 eggs
1/2 cup of sugar
10 g of dry yeast
jam or preserves, to your taste.
Sift the flour into a bowl to aerate it. This way, the croissants will turn out fluffy. Add the dry yeast to the flour and mix. Grate the butter directly into the bowl with the flour using a coarse grater. Now, using your fingers, rub the flour with the butter until it resembles fine crumbs.
Beat the eggs with the sugar until fluffy and pour the egg mixture into the prepared dough, knead it.
The finished dough can be left for a little while, about 10-15 minutes, to let it "come to itself." Then roll out a part of the dough into a circle, spread preserves or any jam of your choice, leaving the edges dry, and cut into sectors — large or small, as you like. Now roll up the croissants and place them on a floured baking sheet.
You can also cut the dough into sectors first and then spread each with jam. It depends on the consistency of the jam and your preferences. Bake at 180 degrees for about 15-20 minutes.
