Steps

• Grate the citrus zest and put it in a bowl with the sugar, mix and set aside then dissolve the yeast in the milk and set aside.

• Pour the flour with the salt onto the work surface and make a hole in the center.

• Add the citrus zest, some milk with the yeast, the butter in pieces, the egg and press with a fork then start kneading by bringing the flour towards the center.

• Work the ingredients well, gradually adding the rest of the milk.

• Make a ball and let it rest for 1 hour on the work surface covered by a bowl.

• After the time has passed, take the dough and form a rectangle then roll it up, form a ball again and let it rest for another hour, always covered by a bowl.

• The dough is slightly sticky, as you work it becomes smoother and more manageable.

• After the time has passed, roll out the dough on the lightly floured work surface and form a sort of pizza, oil your hands while working, stretch without pressing the dough too much.

• Form a sort of pizza and cut it in the shape of a cross, then trace the diagonals to obtain 8 triangles.

• At this point, you can decide to fill with Nutella or as you prefer, roll from the base to the tip then curve the tips inward.

• Let rest for 20 minutes then heat the oil in a high-edged pan full of oil, the croissants need to be covered at least halfway, obviously a pan where you can dip the croissants is perfect.

• Turn the croissants and fry until golden, if the temperature is too high, the croissants will burn on the outside and remain raw inside, so be careful, keep the temperature constant between 482°F and 491°F, if necessary turn off the pan to lower the oil temperature.

• Drain the croissants on kitchen paper then roll them in granulated sugar to which you have added vanillin.

  Bon appetit.

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