Pour the yeast into the milk and stir with the whisk. Add the flour and stir well. Let stand well covered for 12 hours.
Weigh the remaining flour for the main dough and add the other ingredients. Mix with the dough hook at a low setting for 30 seconds, then knead at the intermediate setting for 4 minutes. Cover and let it rise for 2 hours. Duting that time make 4 "stretch & fold" to develope good gluten net.
After that , take the dough out from the bowl. Then roll out into a large, round plate. Divide with a dough card into 8-10 equal " triangular pieces". Now roll up the triangles from the broad side and shape them into croissants. Place on a baking sheet lined with baking paper and brush with milk. Leave the croissants in the oven at 40 ° C for 1 hour. Take out the tray and preheat the oven to 225 ° C. When the temperature is reached, set the oven to 200 ° C, insert the tray and bake the croissants for 15-20minutes in a fan oven.
Brush with milk immediately after baking. When the croissants have cooled, you can freeze them well. You can then defrost them in the oven at 100 ° C in 10 minutes in the morning, they taste like freshly baked!
