General's croissants

I made them last week but had been planning to finally try them for over a year. It's been a year since I laid my hands on this secret recipe literally stolen by the General from his trusted batman's uncle who owns an old-fashioned bakery in Bielsko. So the recipe is really precious and the croissants taste   totally different to French croissants .

Ingredients:

• 1 kg all-purpose flour (type 500 )
• 140 g sugar
• 10 g salt
• 500 ml milk at room temperature
• 60 g fresh yeast
• 200 g butter

egg wash: 1 egg+ 1 tablespoon of water

• Melt the yeast in milk and add sugar. Add sifted flour and salt and knead for 1-2 minutes. 

• Form into a ball and roll into a small rectangle. The middle of the rectangle should be thicker than the four corners. Place the butter in the middle and fold the corners of the rectangle over so as to cover it, making sure that the butter won't leak when the rectangle is rolled.

•  Roll into another rectangle (1 cm thick) and fold like a business letter dividing the rectangle into 3 parts. Cover in clingfilm and place in the fridge for 60 minutes.

• Take the dough out of the fridge and roll to the same thickness repeating the folding process. Put in the fridge again for another 60 minutes.

•  Roll again to the thickness of 0.5 cm and divide the drolled dough into triangles of an even size. 

• .Roll the triangles starting from the base of the triangle to make croissants. Leave to rise on a baking sheet lined with parchment paper spacing the apart as they will rise and expand. Brush with egg wash.

•  Bake at 180 C for 20 minutes.