Croissant 🥐 oat croissant

Ferment, warm milk plus sweetener plus 1 sachet of yeast... reserve.

Now add the rest of the ingredients for the dough followed by the leaven and let it rest for 20 minutes covered.

After the time we knead again to remove the air and then with the rolling pin we flatten the dough and making triangle-shaped cuts we add erythritol on top of the dough before making the croissant, rest another 20 min and then bake in the oven 150 gr about 20 min.

Once baked, I bathed them in a syrup made with a glass of water, erythritol and a little honey and then decorated them with chocolate.