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

Difficulty: Medium
Cost: Economical
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 packet)
3.38 tbsp Milk
2 teaspoons Sugar
0.28 cups Manitoba flour
1.75 cups Manitoba flour
0.47 cups Sugar
1 Egg (medium)
3.38 tbsp Milk
5.64 tbsp Butter
1 packet Vanillin (0.4 g)
1 pinch Fine salt
1 Orange zest (grated)
as needed Jam (flavor as desired)

Preparation

To prepare the starter dough, 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 it should at least double in volume.
Put the flour, sugar, and vanillin in the mixer’s bowl and start mixing with the hooks.

Add the starter dough, the egg, the 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 it (I added about 0.6 cups)
Roll out with a rolling pin until you get a circle with a diameter of 18 inches and cut into 8 or 16 triangles (depending on the desired size).
Place a teaspoon of jam of your choice at the base and roll, making sure to position the tip downwards, i.e., under the croissant.
Place the croissants on a baking sheet covered with parchment paper, cover them with tissue paper and let them rise overnight in the oven. To prevent them from drying out, add a bowl of warm water to the bottom of the oven.
Brush with a little milk and bake at 392°F for 20 minutes.