Croissants

Ingredients

Dough

• 2 cups warm milk
• 1 tbsp yeast
• 1/4 cup very warm water
• 2 tbsp sugar
• 1/2 cup soft butter
• 1 tsp salt
• 1/4 tsp baking soda
• 2 tbsp yogurt
• About 5 1/4 cups flour, sifted
• 2 tbsp melted butter between the layers

Topping

• 2 egg yolks
• 2 tbsp melted butter
• Nigella and sesame seeds

Cheese filling

• Halloumi, tub cheese and parsley

Pizza filling

• 1/4 cup black olives
• 1/4 cup hot dogs
• 1 bell pepper
• 1 tomato
• 1/4 cup corn
• 2 tbsp mayonnaise
• 1 tsp mustard
• 2 tbsp ketchup
• Salt and black pepper
• 1/2 cup mozzarella
• 1/4 cup cheddar

Sweet fillings

• Ground dates with cardamom and cinnamon
• Chocolate spread such as Nutella

Method

1. Combine the yeast with the sugar and water until it activates.
2. Put the milk and yogurt in the mixer, and sift the flour with the baking soda and salt. Add the yeast to the milk and butter, then add the flour gradually until you have a smooth dough (you may not need the last quarter of the flour). Rest half an hour in a warm place.
3. Divide the dough in two. Roll the first half to 1 cm or less, brush with butter and fold over itself. Repeat rolling, buttering and folding several times until you have over 16 layers, then shape into a ball, cover and rest until puffed. Repeat with the second half.
4. Roll out and cut into triangles with a knife. Place the filling at the wide end and roll up, stretching the dough as you go.
5. Arrange on a tray lined with baking paper, brush with the egg yolks and butter, sprinkle with sesame and nigella, rest 10 minutes, then bake until golden top and bottom.