Preparation

• Place lukewarm water in a bowl, add the brewer’s yeast, sugar, and dissolve well.
  Then add the flour, mix until the ingredients are well blended.
  Cover the container with a sheet of plastic wrap and let rise for at least 30 minutes.
  The mixture should at least double in size.

• Place an egg, 1.76 oz of sugar, milk, 1.76 oz of melted butter in a bowl and mix with a whisk. Add the pre-ferment and mix again with the whisk.
  Incorporate the flour a little at a time; when the mixture becomes more solid, pour it onto a floured work surface and knead it with your hands until you get a smooth dough (it will take just a few minutes).
  Roll out the dough with a rolling pin to obtain a rectangle of about 27.5×9.8 inches.

• Brush the surface with 0.71 oz of melted butter and sprinkle with 0.71 oz of sugar, divide into 7 rectangles, each 3.9 inches wide, and stack them one on top of the other, turning the last one so that the part spread with butter is facing down.
  Roll out the dough again with the rolling pin, obtaining a sheet of 27.5×9.8 inches.

• Cut triangles with a base of 3.9 inches (about 16 will come out), put a teaspoon of jam at the base, roll up keeping the tip under the croissant.
  Place the croissants on a baking sheet covered with parchment paper, let them rest for at least two hours (they should double in volume) covering them with a cloth.
  Remove the cloth, brush with beaten egg, place in the oven at 356°F for 20 minutes, until golden.