This is how I thought my croissants would look like...paper-thin, buttery, and light.
image from here
And this is what came out of the oven....
They don't look like croissants, they don't feel like croissants, and they don't really taste like croissants either. They taste nice, but not like croissants. So if you want to bake bread crescents with a slight taste of butter, here's the recipe:
1½ dl milk
150 g flour
1½ dl milk
ca. 300 g flour
150 g butter
½ teaspoon salt
½ teaspoon sugar
125 g cold butter
1. Warm the milk and pour over the yeast and whisk away.
2. Add 150 g of flour and whisk again. Leave the dough.
3. Warm the rest of the milk.
4. Crumble the butter in the rest of the flour and add milk, salt, and sugar.
5. Knead the two doughs together.
6. Leave the dough to rise somewhere cool for app. 3 hours.
7. Roll the dough into a rectangle on a surface sprinkled with flour.
8. Cut the butter into very thin slices and put them on one half of the rectangle.
9. Fold the dough over the butter and roll the dough into the original size again.
10. Fold and roll three times.
11. Finally, roll the dough until it is very thin. Cut into two rectangles. Cut each rectangle into 5-6 triangles.
12. Roll into crescents.
13. Put them on a baking sheet and leave them for 30 minutes.
14. Brush with the whisked egg and bake them at 230° C for 15-20 minutes.