Mix all ingredients into a dough which is not fully developed

Dough temperature: approx. 20ºC

Dough rest: Approx. 10/15 minutes in the refrigerator

Fold the butter plastically before folding (40% of the dough, = approx. 60% of the flour) Laminate it, fold in once in four (1 x 4) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in four (1 x 4) Let the dough rest again in the refrigerator

Roll the dough into a slice with a thicknees of approx. 2.5 mm Cut into triangles (18 x 20 x 20 cm) and roll them as a croissant Place the dough pieces on baking sheets

Final proof: Approx. 60 minutes at 28ºC

Baking: approx. 20 minutes at 225ºC with steam