Butter Croissants

Instructions

1. 1
   Mix the flour, sugar, salt, yeast, milk, and water until a homogeneous dough forms. Knead lightly and let it rest in the refrigerator for 2 hours.
2. 2
   Prepare a flat block with the cold butter.
3. 3
   Roll out the dough into a rectangle and place the butter block in the center. Fold the dough to cover the block.
4. 4
   Perform the laminating process by giving three simple folds, letting the dough rest in the refrigerator for 30 minutes between each fold to keep it cold.
5. 5
   Roll out the final dough to about 4mm thick and cut long triangles.
6. 6
   Roll the triangles from the base to the tip to give them the characteristic croissant shape.
7. 7
   Let them rise in a cool place until they double in size.
8. 8
   Brush with egg wash to achieve that intense golden shine.
9. 9
   Bake at 190°C (375°F) for 15 to 20 minutes until they are well browned and crispy as seen in the image.