In a bowl, mix 2 cups of warm milk and yeast. Let this mixture sit for 5-7 minutes.
Add the milk 1 cup of flour and a quarter cup of sugar. Stir until smooth rise and leave at room temperature for 30-45 minutes.
Whisk in a bowl, 3 eggs, remainingsugar, melted butter and salt. Connect the resulting mixture to brew, and gradually enter the remaining flour, kneading the dough. The amount of flour may be slightly different from that specified in the recipe, depending on the type you use.
The finished dough, cover with plastic wrap and let stand in a warm place for about an hour. The dough should increase in volume by almost three times.
Divide the dough into five equal parts. Sprinkle the work surface with flour or Cover the baking paper.
Roll each piece of dough into a circle. The thickness of the dough should be approximately 2-3 mm.
Cut each circle knife into 8 equal triangles.
Apples clean and rub on a grater. Fry them with sugar over medium heat for 10 minutes, stirring constantly, until most of the juice has evaporated. The cooled stuffing lay in the middle of the broad side of each triangle.
Shape the croissants. To do this, connect the two broad triangle of dough edges to seal in the filling. Then fold the triangle in the roll.
Formed croissants lay out on a baking sheet, the laid parchment paper and greased.
Send your croissants in a preheated oven at 100 oC for 20 minutes, so they came. Meanwhile, in small bowl, whisk the egg.
Lubricate the croissants with beaten egg using a silicone brush.
Bake croissants risen for 20 minutes at 180 oC, until they become golden brown.
Take the croissants out of the oven and allow to cool for 20-30 minutes. Ready-made French croissants Serve warm with tea or coffee.