Croissant

Time needed - about 5 hours 

Serving - 15 crossiants

Ingredients : 

All purpose flour - 4 Cups

Sugar - 1/3 cup

yeast - 4tsp

salt -- 2 1/4 tsp

Butter - 2 1/2 sticks

Milk - approx 1 cup

egg white

Step 1 - Add flour , sugar , salt , yeast in a bowl and give it a whist to combine fluff it up 

step 2 - cut butter in 1/8 in size and toss it inside flour . Mix lightly with laddle so that the butter does not melt 

Step 3 - Add milk 1/4 cup at a time and stir with laddle. Make sure teh butter is not broken or melted . Stir till the mixture is stiff 

step 4 - wrap the mixture and refrigerate for an hour

step 5 - On a floured  surface , roll the mixture and fold it in 3 folds from both sides . Repeat the process 4-6 times. untill the butter streaks are smooth and flat . if the butter gets soft, refrigerate for about 15 minutes before resuming to fold

Step 6 - wrap tightly and refrigerate for another 1 hour 

Step 7 -Divide the dough in half . Keep one in refrigerater while working on another 

Step 8 - take one half of dough and rol in thin long strip( about 2 ft)

step 9 - cut the rolled dough in rectangle and then diognal in triangles

step 10 - slit 1/2 inch cut in the triangle and roll the Croissant . then bring the two sides together to give it a curve

Step 11 - Repeat the same with teh other half dough 

Step 12 - cover and keep the Croissant aside to raise to double size (about 1 hour)

Step 13 - Bake the crossiant at 375 for 15 minutes or til crisp from outside