Crispy Croissants

• 225 grams Bread (strong) flour
• 55 grams Cake flour
• 30 grams Sugar
• 10 grams Skim milk powder
• 5 grams Salt
• 35 grams Unsalted butter (for the dough)
• 1/2 medium egg Beaten egg
• 140 ml Cold water
• 3 grams Dry yeast
• 150 grams Unsalted butter (to fold in the dough)
• 25 grams Remaining egg after adding 1/2 to dough
• 1 tbsp water
• 30 grams Sugar

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

bread, flour, sugar, milk powder, salt, butter, egg, water, yeast, butter, dough, water, sugar

Taken from cookpad.com/us/recipes/159113-crispy-croissants (may not work)