Caraway Croissants

How to prepare caraway croissants

1. Sift the flour with salt into a wide bowl.
2. Dissolve the yeast in 50 ml warm water, add the sugar and cover. Let sit in a warm place (about 28°C) for 10-15 minutes. The mixture should become foamy, a sign that the yeast has activated.
3. Make a well in the center of the flour and add the cheese, yeast and oil. Start kneading and gradually add the remaining water (100 ml). Add just enough until the dough comes together and can be easily kneaded. The amount of water depends on the consistency of the cheese used. You should have a slightly sticky dough. The dough can continue to be kneaded by hand or in a bread machine. I put it in the bread machine on the knead+rise program. If you don't use a bread machine, put the dough to rise in a covered bowl in a warm place (about 28°C) for approximately 1 hour.
4. Dust the work surface with flour and turn the dough onto it. Divide the dough into two equal pieces.
5. Roll each piece into a very thin sheet. Be careful to roll the sheet evenly and thin. As a reference point, I rolled the sheets to 36 x 27 cm.
6. Trim the edges with a pastry wheel to get a perfect rectangle.
8. Cut lengthwise an 18 cm wide strip (large croissants are formed from these). The remaining strip will be about 9 cm (small croissants are formed from this).
9. Cut two squares (with 18 cm sides) from the wide strip. Cut 9 cm squares from the narrow strip. Cut each square in half diagonally to get triangles.
10. Take each triangle, hold it by the tip and gently stretch it a bit. Roll the triangle from the base to the tip. When rolled, gently stretch them a bit. You'll get long and thin croissants, very beautiful.
11. Place the formed croissants on a baking sheet lined with parchment paper. Make sure to place them with the tip tucked underneath. You'll fill two trays with all the croissants. Let the croissants rise for 15 minutes.
12. Meanwhile, preheat the oven to 200°C and place a small pot of water on the lowest level.
14. Beat the egg with milk and salt and brush the croissants. Drain the brush well before brushing each croissant so egg doesn't drip into the pan. Sprinkle the croissants with caraway seeds and coarse sea salt.
15. Bake the croissants for 15 minutes. The small ones can be taken out a bit earlier (after about 10 minutes). Quickly remove the pot of water from the oven as soon as you put the croissants in.

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