Flaky Croissants

1. 1

   Roll out the butter for the butter layer to make 12 cm square.

2. 2

   Wrap with plastic wrap, and refrigerate.

3. 3

   Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes.

4. 4

   Let sit for 30 minutes at room temperature.

5. 5

   Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge.

6. 6

   Roll into a 20 cm square.

7. 7

   Wrap the butter with the dough.

8. 8

   Roll with a rolling pin until it's 20 x 40 cm.

9. 9

   Fold in thirds, and let it rest for 30 minutes in the fridge.

10. 10

    Rotate the dough 90 degrees so the closed edges come to the sides.

11. 11

    Repeat the Steps 6 and 7 3 times in total.

12. 12

    Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base.

13. 13

    Cut a small slit in the middle of the base.

14. 14

    Stretch the slit towards the sides, and roll it up.

15. 15

    Place the joint parts down, and arrange on a baking sheet.

16. 16

    Proof (2nd proofing) for 1 hour at 30C.

17. 17

    When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210C, and it's done.

* Per serving · 4 servings · Values may vary.

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