INGREDIENTS
5g of dry yeast
5g (1 tsp) of sugar
50ml (1/4 cup) + 200ml (3/4 cup) of water
500g (4 cups) of flour
50g (1/4 cup) of sugar
50g (1/4 cup) of butter
Egg yolk + milk

For stuffing:
Cream cheese
Smoked salmon
Rocket salad
Olive oil

Mayonnaise
Raw ham
Salad

METHOD
1. In a small bowl add the yeast, sugar, and water and mix until the sugar and yeast are dissolved.
2. In a mixing bowl add the flour, sugar, prepared yeast, and water and mix with the wooden spoon. When the dough starts to form knead with your hands.
3. When the dough is smooth gradually add the butter and continue kneading.
4. Knead until the dough absorbs the butter well and becomes smooth. Cover the bowl with cling film and let it rise for 2-3 hours, or until double in volume.
5. After time has elapsed roll out the dough with the rolling pin to obtain a round shape of about 30 cm in diameter.
6. With a pizza cutter cut 12 triangles and from each triangle make a croissant.
7. Transfer them to the baking tray covered with parchment paper, cover them with a cloth and let them rise for 40 minutes.
8. Brush each croissant with the egg yolk + milk and sprinkle with sesame seeds. Bake in the oven at 180°C/360°F for 25 minutes.