Sunshine Croissant Recipe

Combine the flour, sugar, salt, milk, and yeast in a mixer, mixing just until a dough ball forms. Cover and let it rest in the refrigerator for 1 hour.

Roll out the dough and place the very soft butter on it, taken out of the fridge 2 hours earlier, and spread it over the dough.

Fold the dough by bringing the 4 sides together to form a square, roll out this square into a long rectangle, then fold it in thirds like a wallet, wrap it in plastic wrap, and refrigerate for at least 20 minutes.

Roll out the dough into a rectangle and repeat the folding technique, wrap it, place it in the fridge for 20 minutes, and then repeat one last time but this time let it rest for at least 1 hour.

Cut the dough in half and roll each half into two circles of equal diameter.

Spread a good amount of spread on one piece and cover it with the second piece (place a sheet of parchment paper under the first). Take a glass and place it in the center, then cut evenly from the glass to the edge with a knife.

Take each piece of the sun and turn it onto itself, then connect two pieces together, brush with egg and let rest for 1 hour.

To finish, preheat the oven to 180 degrees and bake for 25 to 30 minutes, depending on how well done you want your dish. Enjoy your snack!