Creamy croissants: making them so soft and delicious is really simple!

INGREDIENTS
For the dough:
320ml (1 1/4 cups) of lukewarm milk
18g of fresh yeast
1 egg
90g (1 cup) of sugar
100ml (1/2 cup) of seed oil
500g (4 cups) of flour

For the pudding:
320ml (1 1/4 cups) of milk
60g (1/4 cup) of sugar
50g of vanilla pudding

Egg + milk
Sliced almonds
Butter for brushing

METHOD
1. In a bowl add the milk, yeast, egg, sugar, seed oil, and flour and mix. When the dough starts to form knead it with your hands to obtain a smooth dough. Cover with cling film and let it rise for 2 hours, or until is double in volume.
2. After time has elapsed transfer the dough to the working surface and roll it out in a rectangle shape. Fold in the dough, cover it with cloth, and let it rest for 10 minutes.
3. After 10 minutes roll out the dough to obtain a rectangle shape. Brush with butter and it with the pizza cutter into 16 pieces. Roll them out to create a croissant shape.
4. Transfer the croissants to the baking tray covered with parchment paper, cover them with cloth, and let them rest for 25 minutes.
5. In a saucepan add the milk, sugar, and pudding and mix until the pudding is creamy and ready. Transfer the pudding to the pipping bag.
6. Brush the croissants with the egg + milk and add the prepared pudding on top. Finally, add the sliced almonds on top.
7. Transfer the croissants to the oven and bake at 190°C/374°F for 30 minutes.
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