In a bowl, mix about half the water, 1 tablespoon of flour, yeast, and 1 tablespoon of sugar.

Allow it to ferment for about 10-15 minutes.

Add the remaining water, sugar, salt, and oil to the yeast mixture - stir well with a whisk.

Add flour, mix, and knead the dough.

You'll achieve a soft, slightly sticky dough - try to avoid adding too much extra flour.

Transfer it to a floured surface and knead for about 5-10 minutes.

Let it rise for about 30-40 minutes, covered with a towel or plastic wrap.

If followed correctly, the dough should expand nicely, approximately 2-3 times its size.

Remove it from the bowl, knead briefly, and divide into 3 equal pieces to shape 3 dough balls.

Allow them to rest for 10 minutes.

Roll out each dough ball into a round, about 3-4 mm thick, and cut into 8 uniform slices.

Place the filling on the edges and roll the croissants tightly.

Arrange them on a non-stick tray or lined with baking paper, and let them rise for about 15-20 minutes.

Meanwhile, preheat the oven to 180 degrees.

Bake for 15-20 minutes - keep an eye on them to prevent burning.

Allow to cool thoroughly.

I made 16 croissants from the first 2 dough balls.

For the 3rd, I decided on a quick poppy seed and cocoa roll - a great success!

Here's how: Roll out the dough, sprinkle with 2 tablespoons of dried poppy seeds, 2 tablespoons of sugar, and 1 tablespoon of cocoa. Roll tightly, let rise for about 20 minutes, and bake at 180 degrees.

The croissants are exceptionally successful, and I recommend them any time, not just for fasting. Made with common ingredients, they're especially fluffy and soft.

Enjoy!