Make your own classic croissants for breakfast

Instructions

1. In a large bowl, mix together the dry ingredients for the dough.
2. Melt the butter, stir in the warm milk and water.
3. Pour the liquid ingredients into the dry ingredients, knead quickly into a soft and sticky dough.
4. Bowl Cover with cling film and place in the fridge for 10 to 12 hours.
5. To roll out, roll out the softened butter between two sheets of baking paper to form a 20cm square.
6. Place in the fridge for about 20-30 minutes until firm
7. Take the dough out of the fridge and roll out into a square about 30 cm.
8. Put the cooled butter on top.
9. Tightly wrap the edges of the dough into an envelope so that the butter is completely covered.
10. Press the edges together.
11. Roll out the dough into a thin rectangle of approx. 65 cm x 20 cm.
12. Divide the dough into three equal portions.
13. Bend the lower third towards the middle and cover with the upper third.
14. Dough in this way for 1 hour in the cow Put in the cupboard.
15. Take out again, roll out thinly again.
16. Repeat the folding step, put in the fridge for 1 hour.
17. Repeat the process.
18. After the third rolling out, put the dough in the fridge overnight .
19. The next day, roll out the dough into a rectangle with a side length of 60 and 20 cm.
20. Cut into 6 identical rectangles, then divide diagonally into 2 triangles.
21. Starting from the wider edge, roll out the triangles into croissants.
22. Place the croissants on a baking tray lined with parchment paper.
23. Squeeze the juice from the lemon to glaze.
24. Mix thoroughly with the egg and water until smooth.
25. Preheat the oven to 180°C.
26. Spread the croissants with the lemon mixture , leave to rise in a warm place for 35-40 minutes.
27. Grush the croissants with egg again and place in the oven.
28. Bake for about 18-20 minutes until golden.
29. Remove the croissants from the oven and serve warm or cold.