Add all of the batter ingredients into the bread machine and set it to make the dough. Once done, cover it with plastic wrap and let it sit in the refrigerator for 30 minutes.
Cover the butter insert sheet with cake flour (not included in the ingredients) and roll it out thinly to a 20cm x 30cm shape and once done, chill it in the refrigerator.
Dust some bread flour onto the counter top and roll out the dough you made in step 1 into a 60cm x 30cm shape. Place the butter from Step 2 onto the center of the dough. Now fold it into three layers.
Wrap it with plastic wrap and let it chill in the refrigerator for 30 minutes. Then take it out and roll it back out to a 60cm x 30cm shape. Fold it again into three layers and roll it out once again.
Divide the dough into halves and roll each one into 40cm x 18cm pieces. Then cut them into triangular shapes.
From the edge, roll them up. Place the seam edge on the bottom because they are going to expand. Make sure to leave space between them.
Spray water on the surface of the dough and then let the dough rise at 35℃ to 40℃. (Your oven's bread-rising setting.)
Next, coat the surface of the croissants with a beaten egg (not listed in the ingredients.) Preheat your oven to 180℃, let them bake for 10-15 minutes, and they are done!
If you gather together all of the dough scraps, you can use it to make mini croissants.
Story Behind this Recipe
I used my bread maker to make these fluffy croissants.
When you are rolling the dough up, if you pull gently on the edges, it becomes a nice shape once rolled.