Weigh out the ingredients. If you are making the dough in a bread machine, the amount of water here listed is perfect, but if you are kneading by hand, please use caution and only use as much water as you need for the dough to come together.
Take the butter you will use for the folding and divide it into two parts. Roll each portion into a 10cm X 10cm sheet.
After the dough has been through its first rise and has rested, divide it into two equal portions. Place one of the sheets of butter on top of the dough, and fold the dough around it. Repeat this with the second piece of dough and remaining sheet of butter.
When folding the dough around the butter, be careful not to let air get caught in the layers. Push out the air bubbles as needed.
Lightly flour your cutting board. Roll the dough using a side to side motion to thinly stretch out the dough. Only roll along a single axis. Fold this stretched dough like a letter into thirds. Turn the dough 90 degrees before beginning the next rolling.
Repeat the process in Step 5 for 3 more rollings. Chill the dough in the freezer for 10 minutes. Roll the dough out into a sheet of approximately 40 x 17 cm.
Trim the edges of the dough straight and cut into triangles with bases of about 8~10 cm in length.
Stretch out the point of the triangle with a rolling pin.
Cut a 2 cm slit into the end of the triangle, and roll the dough into a croissant shape.
Let the croissants rise at a temperature of 40℃ for 40 minutes. Brush the risen croissants with eggwash and bake in a 210℃ oven for 15 minutes. The croissants are now finished.
Story Behind this Recipe
If the croissant turns out well with 100 g of butter, increase the amount to 140 g for super flakey croissants.