Flaky croissants

Here's how:

• 1

  Dissolve the yeast in water at 25 °C. Add the eggs, salt, sugar, and almost all of the flour, and knead into a smooth dough. 

• 2

  Roll out the unproofed dough into a 30×30 cm rectangle. Slice the butter into thin slices and spread them evenly over half of the dough. Fold the other half over. 

• 3

  Roll out the dough again into a 30×30 cm rectangle. Lightly flour the surface if necessary, and continue folding and rolling a total of about 5 times. It is this process that gives the croissants their delicate layers and makes them so light and flaky.

• 4

  Finally, roll out the dough to the size of the pan, about 30×30 cm. First cut it into eight squares, then into 16 triangles; roll up each triangle and fold
  the ends inward so they form a half-moon shape. Place them on a baking sheet lined with parchment paper and let them rise for about 40 minutes under a baking cloth.

• 5

  Brush with beaten egg. Bake at 200 °C for about 18–22 minutes in the center of the oven. Serve plain or with jam and good cheeses—a true classic!