Croissants

Place the lard with salt and sugar in a large enough bowl. Heat milk so that the lard melts when poured into the baking bowl vvird. Stir well. Melt the yeast in 3 tablespoons of warm water and add to the milk and lard mixture. Slowly stir in the flour and knead into a soft, smooth dough. Place in an oiled plastic bag and let rise until dough has doubled in size.

Gently fold the risen dough on a floured surface and knead through. Put again in a plastic bag form and rest in the refrigerator for 20 min. The butter should be the same consistency as the dough. (If it is too soft, mold in the refrigerator.) Roll out the chilled dough into a rectangle (13 x 38 cm). Divide the butter into three equal parts. Place the first third in flakes over two-thirds of the dough. Leave a narrow edge uncovered. Fold the part without butter flakes over the next third and place the last third on top. Press edges firmly together with fingers. Roll out the dough again to a 13 x 38 cm rectangle. Again cover two thirds with the second part butter in flakes. Fold as before and repeat all together for the third time with the rest of the butter. It is important to fold the dough into rectangle shape again and again. After the third folding, put the dough in an oiled plastic bag and cook in the refrigerator for half an hour.

(Thereupon

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