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Breakfast Yeast Croissants

These are not your traditional French croissants, they are made with yeast and are soft, sweet and buttery. 

Ideal for a Sunday brunch in bed or picnic, one of my favourite breakfast treats from my childhood.

Bake them the night before, or prepare a day in advance, keep in the fridge, and bake in the morning.   


Ingredients (about 10 croissants):
250 g cake flour250 g bread flour5 tsp active dry yeast or 30g fresh yeast5 tbsp warm water50 g caster sugar 40 g honey100-125 ml milk50 g butter2 eggs (1 for egg wash) sesame seeds

In a tall glass, add yeast, 1 tbsp of sugar and warm water, and stir everything together until dissolved. Leave it for about 15 minutes to foam up and activate.

Mix both flours in a bowl, add the rest of the sugar, and leave it aside.

In a small saucepan over medium heat, melt the butter and take it off the heat. Add the milk and honey, and stir it together. 

Add the yeast mixture to the flour, then 1 egg and the milk mixture, and combine together. Then knead it for at l…

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