Recipe- Croissants!

Ingredients:
For the dough
900 g Flour
21 g Salt
150 g Sugar
560 ml Milk
14 g Dried Yeast
----
500 g Cold Butter
extra flour
1 egg (for eggwash)

Method:
Combine flour, salt and sugar in a bowl. Add the yeast. Wait for 5 mins before whisking together. Heat the milk to 37degrees Celsius. Add to the flour mixture and mix well with a wooden spoon. Cover in numerous layers of plastic and refrigerate for 8 hours.
----
8 hours later, pound the cold butter with a rolling pin into a rectangle. Then, roll the chilled dough into a rectangle. Distribute the butter, so that it covers 2/3rd of the dough. Fold the dough like a letter on the butter, then rotate the dough by 90 degrees. Pound this dough and roll into a rectangle again. This time fold the dough like a wallet twice. Wrap in plastic and rest in the fridge for 8 hours.
----
Preheat the oven to 200degrees Celsius. Roll the dough into rectangles 1/6 inch thick. Cut into triangles. Make a small slit at the base of each triangle and start rolling upward. Place the rolled croissants on a baking sheet for 30 mins. Then, brush with the egg wash and bake in the oven for 15 minutes.
----