Croissant

I followed the instruction in the following video in you tube which explains one of the simplest methods of making croissants.Instead of eggs, I used warm milk for coating the croissants.
This requires almost more than a day but the taste is worth the effort.
Video link


Level:Complex
Preparation time: 30 min
Cooking time: 20 min
End to end: 20 hrs


Ingredients
All Purpose flour: 2.5 cups
Milk: 1.25 cups
Sugar: 1/4 cup (I felt it was less sweet. Will try with 1/2 cup sugar next time)
Salt: 1 tsp
Butter: 2 sticks (1 cup)
Active dry yeast: 1 tablespoon


Procedure
Step1:
Warm the milk to room temperature and sprinkle the yeast and mix well. After 10 minutes, a froth will appear which is an indication that the yeast has become active


Step2:
Add the all purpose flour, sugar and salt and mix well. To this add the yeast milk mixture and mix well.

Step3:
Wrap the dough in a plastic wrap and refrigerate it for 8 hours


Step4:
Cut the butter to 8 pieces and pound them as rectangular sheets.

Step5:
Now take the refrigerated dough and roll it into a rectangle.You need apply flour generously over the work bench otherwise the dough will be very sticky and difficult to work with


Step6:
Fill up to 2/3 rd of the rectangular dough with the butter

Step7:
Fold the dough as shown below

Step8:
Now again roll the dough to a rectangle and fold it as before


Step9:
Refrigerate this dough overnight in a zip lock bag. The dough will now ferment and rise


Step10:
Cut the dough into 2. You will be able to see the layers

Step11:
Roll each piece to a large rectangle and cut into small triangles


Step12:
Roll each triangles to croissant shape and place it in a baking sheet

Step13:
Allow it to rise again for 2 hrs


Step14:
Before baking, coat the croissants with milk and bake in a preheated oven at 350 F for 20 - 25 minutes until golden brown.