The overnight rising croissants are convenient because they do not need to be laminated, re-kneaded, and can be left to rest for at least 12 hours. This allows you to prepare the dough in the evening and bake them in the morning.

Make sure not to miss the page FACEBOOK, my account INSTAGRAM and the YOUTUBE CHANNEL.

Here is the link to other croissant recipes:

Difficulty: Medium
Cost: Low
Rest time: 12 Hours
Preparation time: 12 Hours
Portions: 8 large croissants
Cooking methods: Oven
Cuisine: Italian

Ingredients

0.4 oz fresh yeast (1/2 block)
3.4 tbsp milk
2 tsp sugar
1.4 oz Manitoba flour
7.4 oz Manitoba flour
3.2 oz sugar
1 egg (medium)
3.4 tbsp milk
2.8 oz butter
1 packet vanillin (0.4 g)
1 pinch fine salt
1 orange zest (grated)
to taste jam (flavor of choice)

Preparation

To prepare the starter, put the crumbled yeast, two teaspoons of sugar, the warm milk, and the flour in a bowl. Mix well and let the yeast activate. It will take about half an hour and should at least double in volume.
Put the flour, sugar, and vanillin in the mixer bowl and start mixing with the hooks.

Add the starter, the egg, softened butter, and a pinch of salt.
Mix and add the grated orange zest last.
Blend the ingredients well.
Place the mixture on a floured board.
Be careful as the dough will be slightly sticky and soft; add a bit of flour so you can knead (I added about 2.8 oz).
Roll it out with a rolling pin until you get a circle with a 17.7-inch diameter and cut into 8 or 16 triangles (depending on the desired size).
Put a teaspoon of jam of your choice at the base and roll them up, making sure to position the tip downward, that is, under the croissant.
Place the croissants on the baking sheet covered with parchment paper, cover them with tissue paper, and let them rise overnight inside the oven. To prevent them from drying, add a bowl of warm water to the lower part of the oven.
Brush with a little milk and bake at 392°F for 20 minutes.