Croissants

The ingredients are for 12 croissants

Measure the ingredients and bring them to room temperature; sift the flour into a large bowl; gently heat the milk in a small saucepan over low heat; crumble the yeast into the warm milk; add some flour to thicken the mixture; sprinkle the mixture with a pinch of sugar; cover the mixture with a cloth and let it rest for 30 minutes; mix the remaining sugar and salt into the flour: create a well in the center; break the eggs into the well; cut 50 g of butter into flakes and scatter over the flour; pour the contents of the saucepan over the mixture; work all the ingredients together; cover the dough and let it rise for 2 to 3 hours; when the dough has doubled in volume, knead it again; roll out the dough to form a square; shape the butter into a cube and dust with flour; place the butter cube in the center of the dough; fold the corners of the dough over the butter; roll the dough block out to form a rectangle; fold the dough into 3; roll out the dough again and fold it once more, repeating the whole process; cover the dough with a cloth and let it rise for 15 minutes; roll the dough out to a rectangle measuring 50 x 30 cm.; cut it into strips; using a ruler and pastry cutter, cut it into triangles; roll the triangles starting from the base and curve them; place the obtained croissants on a greased and floured baking tray; bake them in a preheated oven (200 degrees gas 6) for 20 minutes until golden.