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1
Bring the butter to room temperature, and after leaving it for 10 minutes, weight out the butter for folding.
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2
Place it on top of a large sheet of cling film.
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3
Cover the butter with another piece of plastic wrap, and roll it out until you have a 20 x 20 cm square.
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4
Place the wrapped square into the freezer to chill thoroughly.
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5
Take the butter for the dough and cut into small cubes.
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6
Chill in the freezer.
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7
Put the ingredients for the dough into the bread machine pan.
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8
Turn on the dough setting and let the machine work the dough until after the first rising has completed.
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9
Put the dough into the refrigerator for 30 minutes to rest.
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10
Remove the dough from the refrigerator and roll it out to a neat 30 x 30 cm square.
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11
Place the frozen butter sheet onto the center of the dough square as shown in the photograph.
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12
Wrap the dough around the butter by folding in the four corners until they meet in the middle.
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13
Stretch the dough if needed so there is no gap left in the middle.
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14
Wrap the dough in plastic wrap and chill in the freezer for about 10 minutes.
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15
Remove the dough from the freezer, and roll it out to a 30 x 30 cm sheet.
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16
Fold the dough into thirds by bringing the top third down and the bottom third up over the middle, like a letter.
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17
Cover the dough in wrap and freezer for about 10 minutes.
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18
Remove the chilled dough from the freezer and roll it out to 25 x 30 cm.
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19
Fold the dough into thirds by folding the left third in and then covering it with the right third.
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20
Wrap the dough in plastic and freeze for an additional 10 minutes.
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21
Last time!
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22
Remove the dough from the freezer and roll it out to a 25 x 25 cm square.
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23
Again, fold the top third down and the bottom third up like a letter.
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24
Wrap in plastic and let the dough rest in the freezer for 30 minutes.
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25
Divide the dough into two equal pieces.
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26
Place one piece into the freezer to rest.
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27
Roll out the remaining piece to a 20 x 40 cm rectangle.
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28
Trim the edges to neaten.
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29
Cut the dough sheet into 6 isosceles triangles.
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30
Cut a 1 -1.5 cm slit into the short side of the triangles.
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31
While spreading the dough out on either side of this slit, roll the dough into a croissant shape.
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32
The rolled croissants should look like this.
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33
Place the croissants in a warm room or oven heat setting (about 30 - 35C) for a second rising.
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34
When the croissants have risen, brush with the egg wash, and bake in a 200C oven for about 20 minutes.
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35
They should now be finished.
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36
When the croissants come out of the oven, quickly brush on a syrup mixture.
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37
When they have cooled, they're done.
