Fasting croissants

I dare say that the best I've tried so far, slightly crunchy crust, and inside leafy and soft :))))))

Preparation steps

Pour 1/2 dl of lukewarm water over the yeast and sugar and let it rise. Separate 2 tablespoons of flour and leave to knead the dough.
Mix flour, salt and baking powder. Heat the wine and 1 dl of water to make it lukewarm.
Pour the yeast into the mixing bowl, add the wine and water and mix. Add the flour gradually and knead a smooth dough, which should not stand.
Sprinkle the work surface with a little flour, knead the dough and divide it into 8 balls. Thin each ball into a circle, coat with room temperature margarine except the last one and stack on top of each other.
Sprinkle the coated dough with a little flour and thin it into a circle about 45 cm in diameter, occasionally rolling out the dough until it is a smaller circle to spread evenly.
cut into 16 equal parts, roll out the rolls and place in a baking tray lined with baking paper.
Leave on warm for 40-50 minutes to rise. Melt a little margarine, coat before baking and sprinkle with seeds as desired. Bake at 200 C to finely brown, when light, they are baked.

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