500g of flour (preferably strong flour, but wheat flour can be used) and a bit more for sprinkling
80g of sugar
1 teaspoon of salt
2 teaspoons of instant dry yeast (about 7g)
300ml of warm milk
300g of butter and a bit more to grease
1 beaten egg for painting
Preparation
Put all dry ingredients on a bowl, make a hole in the center, pour the milk and mix until a soft dough is achieved. Add more milk if necessary.
Knead on a floured surface for 5 to 10 minutes until the dough gets elastic and let it grow in a greased and covered bowl until it doubles its volume.
Put the butter on baking paper and, folding it in half or putting another baking paper over the butter, spread the butter until it reaches a height of about half a centimeter and a rectangular form the size of an A4. Put in the fridge so it cools down.
Once the dough has doubled its volume, knead it for about 1 minute and extend it so it forms a rectangle bigger than the butter.
Get the butter out of the fridge, put it over the dough and fold the dough over it.
Flatten the dough, turn 90 degrees, fold it in half and flatten again. Repeat this process until the butter is well integrated with the dough and the dough's height is less than a finger.
Cut triangles in the dough (preferably with two of its sides equal) and make a perpendicular cut on the shortest side. Split a bit both parts and roll. Repeat this process for all the dough.
Paint the croissants with the egg and let them rest until they double their size.
Bake them on the oven for 200ºC for 15 to 20 minutes.
Remove when they're golden.
Tips
To shape the butter, better to fold the baking paper in half so it can't escape.
If the dough opens and the butter exits, cover with flour. If this happens a lot, put in the fridge so the butter cools down.
At some point the dough will be too thin to be able to work it without breaking it. Stretch one last time and stop.
