Preparing the dough

Start by heating the milk until it is warm, then add the dry yeast and one tablespoon of sugar from the total sugar amount. Stir and let it sit for about 10 minutes. The yeast will start to activate.

Once the yeast is activated, add the remaining sugar, oil, and orange zest. Mix well.

In a large bowl, add 500 gr of flour (you may add more later), then crack in the eggs and add a pinch of salt. Stir and gradually add the milk, sugar, and oil mixture. Knead until the dough becomes soft and non-sticky.

Let the dough rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

Shaping the croissants

Once the dough has risen, divide it into two equal parts. Roll the first part into a ball and then flatten it into a thin sheet. Cut it into 8 equal triangles.

Place a teaspoon of jam on each triangle, then roll them into croissant shapes. Arrange the croissants on a baking tray lined with parchment paper and let them rise again for about 25 minutes.

Baking

Preheat the oven to 175°C (350°F). In a small bowl, mix the egg yolk with milk and brush this mixture over the croissants for a nice shine and a beautiful golden color.

Bake the croissants for about 25 minutes, or until golden brown and crispy on the outside. Be careful because the sugar-based dough browns quickly, but it might not be fully baked inside if the temperature is too high. If needed, check the croissants frequently towards the end of baking.

Cooling and Serving

Once the croissants are baked, allow them to cool slightly on a wire rack before serving. They’re perfect alongside a cup of tea or as a delightful treat at any time of day.