Milk, yeast and sugar, mix together and leave it for a few moments. When you get older yeast, mix it with egg yolks. Add flour and chopped butter. Quite quickly knead. The dough is put into a deep dish filled with ice water (so-called. "Drowned"). When the cake comes out on top (in the recipe was written that it takes up to 20 minutes, usually comes with me even faster in less than 10 minutes), remove the cake from the water and let it drip out of the water, then put on the pastry board covered with flour.
Divide the dough into 8 pieces. Each of these roll out of round shapes with a thickness of 2-3 mm and is divided into eight triangles. At the end of each triangle broader put jam. Wrap croissants and clench their horns to the filling does not run.
Thus prepared croissants are baked at 180 C. approx. 10-15 minutes.