Directions

1. To a bowl add all the dough ingredients and start mixing.

2. Knead for about 3 minutes. You don’t want it to be overly stretchy, this will make it harder for the following steps.

3. Make the dough into a square, put on a plate and cover with plastic wrap. Leave in the fridge overnight 

4. Make the laminating butter by slicing a piece of butter lengthwise into slices. Place on sides of each other. Put some baking paper on top and flatten to a square about 19x19 cm. Slice of the sides to make some sharp corners. Put the scrapes on the butter and pound another time to a square 17x17 cm. Fold in a baking paper and leave in the fridge until use.

5. Take the dough out of the fridge and roll out to a square 26 x 26 cm big. Put the butter onto it with the corner pointing to the side of the dough. Fold the corners of the dough into the butter and close carefully with your hands. 

6. Now roll out with the open side pointing at you until the dough is 60 x 20 cm. Fold the long side in thirds and cover with plastic wrap. Leave in the fridge so the butter will stay solid. Repeat this step another two times. And make sure the butter will stay solid by keeping it cool.

7. Leave the dough in the fridge until the next day.

8. Roll the dough into a square of 20 x 110 cm. If it takes to long to roll it out do this step in two goes and leave the dough for about 20 in the fridge in between rolling. 

9. Lift up the dough to let it stretchy back a bit. Trim of the ends of the dough so they are straight. You should be left with a dough about 100 cm long.

10. Now take a tape measure and mark intervals of 12,5 cm at the top of the dough (lengthwise). Do the same for the bottom side but start with the 12,5 intervals at 6,25 cm (this way the bottom and top marks do not align.

11. Now make the triangles by cutting with a pizza roller or knife. This should leave you with 15 dough triangles

12. Make a 1,5 cm deep cut in the center of the short sides of the triangles

13. Now carefully stretch each triangle out to about 25 cm in length

14. Now roll from the wide side to the sharp corner.

15. Layer the croissant on a baking tray with baking paper and brush with some egg.

16. Cover and let rest for about 2 hours. They are ready when they wiggle a bit.

17. Preheat your oven to 200 degree Celsius or 390 degrees Fahrenheit 

18. Brush your eggs another time with egg and bake for about 15-20 minutes lower the temp if they are getting brown to quick

19. Serve with your grandma's jam, some butter and a fresh cappuccino or enjoy them just plain (they are that good)