For the dough:
- 4 Cups all-purpose flour ( plus more for rolling )
- 3 1/2 tablespoons granulated white sugar
- 1 Teaspoon salt
- 2 Teaspoons dehydrated baker's yeast
- 1 1/4 Cup warm milk
- 1 1/3 Cups softened butter between 2 sheets of baking paper using a rolling pin to obtain a rectangle 5 mm of thickness, reserved for the refrigerator ( plus more for greasing )
For the egg wash:
- 1 Large egg beaten
- 1 Tablespoon milk
- In a bowl mix the dry ingredients, dig a well in the center. Then, pour the milk without stopping beating until you'll obtain a soft dough.
- On a floured board knead the dough 5 to 10 minutes so as to obtain an elastic dough.
- Put in a greased bowl, cover and let rise near a heat source until the dough has doubled in size.
- Knead another 1 minute. on a floured board roll out the dough into a rectangle about 46 by 15 cm
- One small side facing either, fold the upper third over the butter. Fold the lower third over the whole and press the edges, move a quarter turn clockwise. Lower the rectangle again and fold as before. If the butter melts, wrap the dough in cling film and put in the refrigerator.
- Repeat the operation twice. Cut the dough in half, roll out into 5 mm of thickness rectangles ad cut croissants using a triangular cookie cutter.
- Brown the triangles with the beaten egg. Roll up the base towards the tip and brown again.
- Put on a greased pallet and let rise until they have doubled in size.
- Preheat your oven to 400° F.
- Bake in preheated oven 15 to 20 minutes until golden brown.
Triangular cookie cutter 18 cm at the base and 20 cm on the side.