Croffle with raspberry jam

Steps

1. Crumble the yeast into the lukewarm, preheated whole milk. It should be neither too hot nor too cold.
2. Mix all the dry ingredients in a bowl: flour, sugar, and salt. Add the yeast, milk, and water. Stir until a dough ball forms, then stir in the butter, cut into pieces and at room temperature.
3. Knead it into a smooth dough (approx. 8 minutes).
4. Cover the bowl and let it rest for 15 minutes.
5. Knead the dough for another 5 minutes.
6. Cover the bowl and let the mixture stand for 45 minutes until it has doubled in volume. Then place it in the refrigerator for 2 hours.
7. Place the dough on a lightly floured work surface and divide into 16 pieces. Then roll out the individual dough balls, which you have coated with a layer of butter, one after the other and stack them on top of each other. Store the covered stack of dough in the refrigerator overnight.
8. The day after preparation:
9. Roll out your dough into a 1 cm thick circle and cut it into 12 pieces.
10. Roll the croissants from the wide side to the other side.
11. Place the croissants on a baking sheet, cover them, and let them rest at room temperature for 1 hour.
12. Place your croissants in your hot waffle iron for 2 to 3 minutes to bake them and make croffles.
13. Enjoy your recipe with whipped cream and Bonne Maman raspberry jam, a few fresh raspberries, and chopped almonds.