Mini Cheese Croissants (for 2 trays - 64 pieces)

Ingredients for the Dough:
1 packet of dry yeast or fresh yeast
1 cup lukewarm milk
2 tablespoons sugar
1/2 cup oil
2 eggs (egg whites)
1 cup sparkling water
50 g melted butter + 50 g for layering
2.5 teaspoons salt
7-8 cups flour (approximately 850-1000 g)

Ingredients for the Filling:
1 package of feta cheese
100 g grated cheese (e.g., mozzarella)

Additionally:
2 eggs (egg yolks)
1 tablespoon milk
Sesame seeds
Nigella seeds

Preparation:
1. First, prepare the dough. In a bowl, combine the milk, sugar, and yeast, and let the yeast work for about 15 minutes.
2. Then, add the oil, egg whites, sparkling water, melted butter, salt, and flour, and knead everything well for about 10 minutes. Gradually incorporate the flour until a soft dough forms. Let the dough rise for about 30 minutes, or until it has doubled in size.
3. Meanwhile, prepare the filling. Crumble the feta cheese and mix it well with the grated cheese.
4. Form 12 small balls from the dough and let them rest covered for another 10 minutes. Then roll each ball out to a plate-sized circle.
5. Layer three dough circles with melted butter and stack them on top of each other. The last layer should remain unbuttered.
6. Roll the three layered dough circles into a large dough circle (approx. ⌀ 40 cm). Cut the dough into 16 equal pieces. Place a bit of filling on each piece and roll up the dough.
7. Place the croissants with enough space between them on a baking sheet lined with parchment paper. Whisk the egg yolks with the milk and brush the croissants with this mixture. Optionally, sprinkle with sesame seeds and nigella seeds.
8. Bake the croissants in a preheated oven at 200 degrees Celsius (upper and lower heat) for about 20 minutes until golden brown. They should not get too dark, but rather a light brown, as they will otherwise taste dry.
9. Store in an airtight container to keep them soft.

Enjoy your meal!

Music: Daily Beetle - Kevin MacLeod
Music: One Time - Jeremy Black