Step by step
This recipe is for 16 croissants.
Add the flour, dry yeast, caster sugar, milk, 50 g of butter, salt and egg to the bowl of the stand mixer fitted with the dough hook.
Attach the pasta roller to the stand mixer.
Cut the remaining 300 g of butter into slices and put them between 2 sheets of baking paper. Press down firmly. Put the stand mixer on speed 1 and feed the sheet of butter through the pasta roller.
Roll the dough out into a long rectangle, place the butter in the middle and fold the edges over the top.
Give the dough a quarter turn and roll out into a rectangle again, repeat this 4 times. Return the dough to the refrigerator for 30 minutes.
Roll out the dough into a perfect rectangle (trim the edges if necessary) and with a pizza cutter, cut 24 triangles.
Roll up the dough triangles into the typical croissant shape & put onto a lined baking sheet. Brush with egg yolk.
Bake for 15 minutes in a 190°C oven until golden brown.