1 Cup warm milk, yeast, 1 tbsp sugar and 3 tbsp. flour knead the dough and let rise. Meanwhile, beat the eggs with the remaining sugar, then add vanilla, salt and half of margarine (melt). Coming up the dough to mix with the egg mixture and gradually add the flour, knead the dough and leave it in a warm place to rise. Approaching divide the dough into 2 equal parts. Roll the dough and half of the planed layer ½ of the remaining margarine, cover with second half and carefully stung the edge.

The resulting pellet roll out, fold in half and roll out again. This procedure is repeated several times. The finished dough to put in the package, fill it with air (inflated) and send in the fridge for 1.5-2 hours. The same procedure is repeated with the second part of the test.

After 2 hours take out the dough from the fridge, roll out, cut into triangles and on the wide side, put the stuffing. Today, I have melted the chocolate cheese, but the filling can be anything: fruit, nuts, etc.

Wrap the rolls so that the stuffing does not leak

And give them the shape of a horseshoe. Put the croissants on a baking tray, leave to come, grease with beaten egg and bake at 180-200 degrees.

Bon appetit!