In a bowl sift the flour slide, make the top groove. Add sugar and yeast. Add the butter, pinching off it into small pieces. Pour warm water and knead smooth, elastic dough. Knead the dough for at least 15 min. Roll into a ball, cover and let stand in a warm place for 30 minutes. On a floured surface again with the strength to knead the dough, then roll it into a thin layer. Slice the dough a small elongated length of the triangles.

On each triangle put the filling.

Roll triangles, roll from bottom to top. Put the croissants on a baking sheet, smazany sunflower oil. Croissants lubricate lightly beaten egg. Let stand for 10-15 minutes.

Preheat the oven to 200 degrees. Bake for 15 mins Come out very tasty and tender croissants which are eaten in one fell swoop.