0.5 kg of flour
1/2 cup of vegetable oil
1/2 cup of milk
2 whole eggs
1 packet instant yeast
2 tablespoons sugar and 1 package vanilla sugar
marmalade or jam as a filling (in my version rose, but I also recommend plum)
Combine all dry ingredients in a bowl; separately combine eggs, milk and oil, slowly pour the mixture of wet ingredients and mix well to get smooth dough so that it is no longer sticking to your hand. Set aside to rise.
Divide the dough, which has doubled in size, into 4 parts. Take one and cover remaining 3 with cling film so it is not getting dry. Roll dough forming big rounded shape then cut into triangles – like you would pizza 🙂 – to make it easier I even use pizza cutter, but nife is perfect. Try not to cut them too narrow, they would not look their best.
Then, place half of teaspoon of marmelade or jam at the wide end and wrap croissant lightly gluing the edges. Place on a baking tray lined with baking paper or greased with margarine.
Leave to rise for about 30 minutes. You can brush them with beaten egg before baking for glossy finish or if you like croissants with powdered sugar on top this is not necessary.
Place in the oven preheated to 180 degrees Celsius for about 15 minutes (until nicely golden brown). After cooling, you can decorate with icing or sprinkle with powdered sugar.