French Croissants

Preparation:

1. Dissolve yeast in warm water (150 ml) for up to 10 minutes and stir.
2. Rub sifted flour with butter (30g) by hand. Add egg, 0.5 tsp salt, granulated sugar, and yeast to the mixture. Knead the dough for about 15 minutes until pliable and smooth.
3. Roll out the dough into a rectangular shape on a floured surface. One side 50 cm, the second 20 cm.
4. Soften the remaining butter and divide it into 3 portions. Spread ⅔ of the dough with slightly softened butter (⅓ of the portion) using a spoon. Do not spread butter on the edges of the dough.
5. Fold the unbuttered part over ½ of the buttered part and cover with the remaining buttered part to form a 3-layer rectangle with sides of 17 cm and 20 cm. To prevent butter from leaking during rolling, carefully seal the edges with your fingers.
6. Turn the dough 90 degrees to the right, roll it out again into a rectangular shape with sides of 20 cm and 50 cm, and carefully transfer it to a parchment sheet. Cover the dough with an additional sheet of parchment, fold it in half, cover with a towel, and refrigerate for up to 30 minutes. Flour the table again, and roll out the dough in the same way two more times with butter and three times without it. Then put the dough back in the cold.
7. Roll out the dough into a rectangular shape (sides 52 cm and 30 cm) and leave it under a towel for up to 10 minutes. Then cut it lengthwise into two equal parts. Each sheet is divided into 8 triangular pieces (base of each 13 cm). Roll the triangles into croissants and place them at a distance on a greased baking sheet with the pointed ends down. Bend the croissants into crescent shapes, brush with egg, and let them rise in the oven for up to 40 minutes. Then transfer them to the oven and bake for about 20 minutes. Oven temperature 220 degrees.