How I make croissants from scratch | Easy version

Ingredients
For the dough
500g bread flour
7g dried yeast
7g salt
50g sugar
280g milk
For the butter block
250g high fat butter (I use Kerry gold)

Method
1. Pour all your dough ingredients into a mixing bowl. Either by hand or in a stand mixer, knead the ingredients into a smooth dough (5-8 minutes). Scoop out the dough, roll into a ball then cut a little cross in the centre. Push out the corners into a rectangle, wrap in clingfilm and place in the fridge for 4-24hrs (whatever works for you).
2. Cut your butter in half (lengthways) and place both halves inside a sheet of folded baking paper. With a rolling pin, beat into a 1 -2cm thick rectangle. Butter should be easy to dent but not spreadable.
3. Lightly flour your work surface and roll the dough into a rectangle, double the size of your butter. Place the butter in the centre of the dough and fold both sides into the middle, encasing the butter. Roll out into a 2 cm thick rectangle, then pull the two ends into the middle and like a book, fold over. Pop this in the fridge to chill and relax for half an hour, then repeat the folding process and return back to the fridge.
4. Roll out the dough onto a 1-2cm thick rectangular, roughly 80x30 cm. Cut 8-9 triangles. Take each triangle in turn and pull the two corners at the base to stretch and widen it. Starting at the base of each triangle, begin to gently roll into a croissant. Place onto a lined baking tray, and proof in an ambient oven (enclosed space) with a tray of hot water underneath. Preheat the oven to 200c/ 180c fan.
5. Brush the croissants with an egg whisked with a pinch of salt and 1/2 tbsp milk or cream. Bake for 15-18 minutes until golden. Cool and enjoy 💗