Croissant2

2. Mix milk,yeast, sugar, oil in another bowl.

3. Pour it over the flour and roughly bring everything together.

4. Take the dough to the counter top and knead it. This is after 5 minutes of kneading.

5. After 8 minutes, when the dough is smooth and elastic, place it in a greased bowl and cover with wrap.

6. Let it rise for 3 hours. The dough should become triple the size.

7. Gently place the dough on the counter and spread it with fingers to a rectangle of 20cm*30cm.

8.  Fold as shown.

9. Fold the other half as shown.

10. Again place it in the bowl and cover with cling wrap. Let it aside for 1 1/2hours.

11. Meanwhile prepare the butter. The butter should be extremely cold. Cut it into small chunks.

12. With a rolling pin, beat the butter until smooth.

13. Take the dough to counter.

14. Roll it out into a rectangle of 25*30cm.

15. Apply butter on 2/3rd of the rectangle, leaving a border of 1.5″.

16. Fold the portion without butter on the other side as shown.

17. Fold the other 1/3rd to overlap the first fold and seal the edges by pressing. Refrigerate until firm.

18. Roll out the dough into a rectangle of 35cm*20cm.

19. Fold it into three layers as shown before. Refrigerate for 2 hours. Repeat this process 3 more times. After four times of rolling and folding, cover the dough in wrap and place it in fridge. Keep a heavy object to avoid rising. Let it sit there overnight.

20. The next day, take the dough out of fridge and let it rest for 2 minutes. Roll it into a rectangle of 40cm*25cm.

21. Now cut it along the middle to make two strips, each measuring 12.5cm*40cm. Cover one strip with wrap and place it in fridge.

22. Cut the other into three equal squares each measuring 12.5*12.5cm. Refrigerate two and work with one square.

23. Cut the square into two right angled triangles by cutting it diagonally.

24. Stretch the right angled side to make an isosceles triangle.

25. From the wide end, start rolling the triangle.

26. Slightly curve the edges.

27. Prepare the other squares and arrange them on a greased tray. 

29. Bake in a preheated oven (220C) for 10-12minutes or until the crust is golden. The original recipe suggests 240C, but as my tray is black, I set the oven to 220C. Cool on wire rack.

30. Serve it warm.