Croissant

Here's how:

• 1

  Place all the ingredients in a stand mixer fitted with a dough hook, except for the butter for rolling out the dough. Knead the dough quickly with the dough hook until it becomes firm, about 8–10 minutes. Double that time if kneading by hand. Cover the dough with plastic wrap and let it rise for about 45 minutes.

• 2

  Roll out the dough into a rectangle about 40×25 cm and place it on a baking sheet in the freezer for about 60 minutes. Flip the dough halfway through so that the cold is distributed evenly throughout the dough.

• 3

  Mix the butter, which has been brought to room temperature, and shape it into a flat square measuring about 25×20 cm; place the butter in the refrigerator to firm up. Then place it in the center of the cold dough. Fold the sides of the dough over the butter, allowing a slight overlap. Press the dough together at the sides so that the butter is completely enclosed. Sprinkle a little flour on the countertop and roll out the dough into a square measuring about 100×25 cm, then fold the dough into four layers. Place on a baking sheet and let the dough rest in the refrigerator for about 20–30 minutes. Brush off any excess flour.

• 4

  Now roll out the dough a second time to about 100×25 cm and fold it from the side into three equal layers. Place it on a baking sheet and let the dough rest for about 20–30 minutes. Brush off any excess flour.

• 5

  Roll out the dough to about 3 mm thick. Brush off any excess flour. Cut the dough into 12 equal triangles, roll the triangles into crescents, and place them seam-side down on a baking sheet lined with parchment paper. Cover and let rise until doubled in size. Meanwhile, preheat the oven to 175 °C.

  It's important to keep the surface of the dough from drying out. One tip is to place a clean kitchen towel or 2–3 plastic bags on either side of the baking sheet. This will keep the dough moist, and it won't stick to the plastic. 

• 6

  Brush the croissants with beaten egg and bake in the middle of the oven for about 15–20 minutes, until they are a nice golden color.