I poured both varities of flour into a baking-dish, put the dried yeast, salt and sugar into it and mixed everything for a few seconds.

I then formed a well in the middle of the mixture and filled it with the three tablespoons of vegetable oil.

After that, I blended the yeast dough with the hand mixer. I started in the middle of the baking-dish, where the well was and poured the lukewarm water in it in small portions. I kneaded the dough with the dough hooks until it was solid and then proceeded by kneading the dough for additional 2 or 3 minutes by hand until it was elastic and not sticky anymore.
Here you can use the additional flour for your hands, because in the beginning, it ist quite sticky.

Now we had to wait. I put a towel over the baking-dish and put it in the oven. I preheated it to 50 degree and turned it off before I put the dish in.
You need to wait approximately 20 minutes in order to have the dough doubled, but it can take a little longer, when the yeast is not that fresh anymore (even dried yeast can expire or diminish in quality).

When the dough has doubled, you can put it on a floured countertop and knead it thoroughly once more by hand. It gets real smooth after a while and you can form it so much better.
Form a thick dough roll and cut 10 equal slices of it (about 65g if you adhered to the recipe)

Form each individual piece of dough to a dough roll of about 15 cm. I didn't get two pieces, who looked anything like the other, but in theory, they ought to look about the same.

I then rolled the dough rolls with rolling pin into thin slices of about 8 to 10 cm witdh. As I said earlier. My slices were not in the slightest similar to each other, but I made do with what I had.
I rolled every dough piece up and formed croissants with blunt ends with them.

The tricky part was putting them all on one tray but with my master puzzle skills, I did it somehow :o).
I then put it in the preheated oven (50 degrees) for an additional 15 minutes for the dough to rise.

The dough rose enough for me to proceed with the basting of the croissants.
I whisked the yolk and vegetable oil together and brushed the mixture equally on each croissant and sprinkled them generously with sesame seeds.

The oven was preheated to 200 degeree top heat/bottom heat.
I put the tray in the oven for about 25 minutes and let it cool off on a cooling rack after that.

Sesame croissants are versatile like any other dough. I love sweet spread as well as savory cold cuts on them equally as you can see :o)

Try it out. It is a lot of fun and you are more independent from price hikes or shortages. That will be crucial in the coming months in my opinion.

Have a great weekend everybody.

Freedomprepper