Easy, Quick and Sweet Homemade Croissants

Ingredients for dough:

• 4 cups flour
• 1/3 cup warm water
• 1 tablespoon of dry yest
• 2 tablespoons and 2 teaspoons of sugar
• 1 egg
• 1/4 cup unsalted butter
• 1 cup warm milk
• 1/2 teaspoon of salt

Roll in butter

• 3/4 cup unsalted butter
• 3-4 tablespoons sugar (for rolling)
• 1/3 cup raisin(optional)

Syrup

• 1 cup of sugar
• 1/2 cup water
• 1 tablespoon lemon juice

Preheat the oven to 100 degrees F (37 degrees C)
Line the baking sheet with parchment paper.
Put flour into a mixing bowl and make a funnel in the center of flour and pour the warm water, yest and 2 teaspoons of sugar. Mix lightly (only funnel) 

Wait for 10 minutes.
While you can warm the milk and melt the butter.
Pour the milk and melted butter onto flour, add an egg, salt and 2 tablespoons of sugar

Mix all together. At first the dough seems to be sticky.
Kneed for 10-15 minutes and you will get smooth and soft dough.
Take the dough out of the mixing bowl and bang it for 25-30 times on the oiled board

It will help rise the dough quickly.

Grease the bowl and put the dough.

 The dough should greased. Cover and leave for 1 hour.

After 1 hour the dough will double in size. Kneed one more time.

Divide into 3 pieces. Roll each piece (4-5mm) on floured surface
and spread the 1/3 of room temperature butter over the rolled dough.
Roll them (as shown in the picture below and then roll into a ball)

Chill the ready rolled balls for 15 minutes.
Then, roll each ball on the lightly floured surface.
Spread 1 tablespoon sugar over each rolled dough.
Cut into 8 pieces as a pizza with pizza cutter

And roll them. (I put 3-4 raisins on each slice)

Turn off the oven. 
Place ready croissants on the baking sheet and put into turned off oven for 10-12 minutes.
Croissants will double in size. Then brush each with a beaten egg.

Preheat the oven to 400 degrees F (200 degrees C)

Bake croissants for 12-15 minutes or until golden brown.

 Syrup

In a small saucepan bring to boil sugar and water mixing. 

Reduce the heat and add lemon juice. Simmer for 10 minutes. 

Deep each croissant into syrup right after coming out of the oven.

Enjoy!!!