Place first 4 ing. in a cup and let rise for about 10 minutes

Place next 6 ing. in a mixing ball, add yeast mixture and mix in an electric mixer for about 8 minutes

Let rise for 1 hour

punch down and rise for addition 1 hour

divide the dough to 8 sections

roll out each section and spread on each 4 teas. butter

Fold each section to 3 (like envelopes), roll out again and fold again (do not spread with butter for the 2nd folding)

Wrap in plastic and refrigerate for at least 2 hours or over night

roll out each section to a round, flat disc

cut, like pie, to 8 triangles

roll each triangle to a croissant

brush with egg wash and sprinkle sesame

Bake in 350 till nice and golden brown

 

optional:

mix in cup 6 teas sugar, 2 teas vanilla sugar, top the cup with milk.

brush this mixture on the croissants immediately after taking out from the oven.