Put the butter into a plastic bag and roll into 10 x 18 cm rectangular shape for the butter layer. Let it chill in the fridge.
Put all the ingredients except for the dry yeast into a bread maker. Put the yeast into the yeast compartment. Start the "bread dough course".
After the 1st proofing is finished, reshape into a ball and place in a bowl. Cover with plastic wrap, and let it chill in the fridge for 30 minutes.
Roll out the chilled dough into a 20 x 20 cm square. Place the butter layer in the middle of the dough.
Fold both flaps of the dough to meet in the centre, and press the edges together to completely seal. Make sure you seal the top and bottom edges as well.
Turn it 90 degrees, and gently roll it out into a 20 x 40 cm rectangular shape with a rolling pin.
Fold in three, and cover with plastic warp. Let it chill in the fridge for 15 minutes.
Repeat Step 6 & 7 two more times (3 times in total).
Roll out the dough into a 20 x 50 cm rectangular sheet. Cut 10 triangles with 9 cm bases.
Make small cuts in the middle of the triangle bases of the dough, and start rolling up. The croissants will be easier to roll up if you move your hands in a spreading motion while lightly touching the surface of the dough.
Arrange on a baking sheet, spray with some mist, and loosely cover with plastic wrap. Then wait for the 2nd proofing. Let the dough rise for 40-60 minutes in a warm place.
When they rise to double their original size, brush their surfaces with the beaten egg. Bake in the preheated oven for 15 minutes at 200°C.
Please try these little chocolate danishes as well (Recipe ID: 2130918).
Story Behind this Recipe
After I tried many recipes, I finally arrived at a recipe that I'm satisfied with!
When you are sealing the edges of the dough together during Step 5, try not to let any air in. If a large amount of air gets in, then poke with a toothpick to let it out. If it's a small amount, don't worry about it! The dough will stick to the board and rolling pin as you repeatedly fold the dough, so dust with a small amount of flour.