Soft, soft croissants

Yeast, placed in a cup with 2 tablespoons of warm water, will begin to ferment, and after 15 minutes it will form a foam. This step is essential to activate the yeast, ensuring that the dough will rise beautifully. In a large bowl, add the dry ingredients: 500 g of flour, 1 teaspoon of salt, and 1 tablespoon of sugar, mixing them well to combine. Then, make a well in the center of the mixture and pour in the activated yeast, along with 200 ml of warm water and 3 tablespoons of olive oil.

Using a spatula or a wooden spoon, start incorporating the flour into the liquids, mixing gently to avoid lumps. Once the ingredients come together, move on to kneading. Take the dough and begin to knead it on a lightly floured work surface, using your palms to stretch and fold it. Continue this process for about 10 minutes, until the dough becomes elastic and smooth. If it is too sticky, add a little more flour, but be careful not to overdo it, as a dough that is too dry will not rise well.

After you finish kneading, shape the dough into a ball and place it in a bowl greased with a little oil. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place, away from drafts, for about an hour, until it doubles in volume.

Once the dough has risen, you can divide it into portions, depending on what you want to make: rolls, pizza, or even bread. Shape each portion according to your wishes. Place them on a baking sheet lined with parchment paper, and if you wish, you can let them rise again for 30 minutes. Before baking, preheat the oven to 220 degrees Celsius.

Bake the baked goods for 15-20 minutes, or until they are golden and sound hollow when tapped lightly on the bottom. Let them cool on a rack and enjoy them fresh, accompanied by butter or various fillings. This basic recipe will allow you to experiment with different flavors and ingredients, turning each dish into a unique delicacy.

 Ingredients: a packet of dry yeast, a teaspoon of salt, 2 full tablespoons of honey, 250ml of warm milk, 500-550g of flour, 25g of butter (you can also soak this in the same milk)