Really tasty really fattening : really problematic. I don't know what to do, currently I just keep on eating.

I have truly never got a better croissant than these that I make myself - they are multi-layered, crispy with a moist crumb and unnessarily funned up with jam, nutella & almond fillings.

Ingredients :

• 4 cups of all purpose flour (I often switch one cup with whole wheat in a desperate attempt to get less fat)
• 1 cup of lukewarm water
• 1 cup of milk
• 1 tsp of salt
• 2 tbsp of sugar
• 1 tbsp of dry yeast (yes, that is a lot of yeast - accept it right now). Alternatively 50g of sourdough starter + 1 tsp of dry yeast.
• 1/2 cup of no salt butter (make your own butter - it's easy)
• different fillings, I like orange, blueberry, strawberry & cherry jam, nutella & almond paste (make your own almond paste - more difficult than butter)
• A litlte olive oil for smoothing the bowl
• 1 egg (for painting)

Process :

Note that croissants are generally quite involved to make because of the layered dough, which requires the dough to raise several times (here 3 times resulting in 10 flour layers & 9 butter layers - a total of 19 layers).

1. Put the butter in the freezer ((yes it needs to be frozen).
2. Pour the lukewarm water and milk into a big bowl and add yeast & sugar and wait for 5-10 minutes until the yeast have come alive.
3. Add the flour and salt to the yeast mix and mix it roughly together with your hand.
4. Pour the mix out on a floured table surface and start knead - the batter will fast become cakey more than bready (I don't think that is a word).
5. Oil up the bowl and take the batter back in the bowl
6. Raise 1 : Put a cloth over the bowl, put it in the refrigerator for at least an hour.
7. Take out of refrigerator and roll the dough up on a floured table surface into a 10x16 inch rectangle.
8. Prepare the butter into a 5x5 inch square
   1. Take 2 pieces of food paper.
   2. Rip the frozen butter onto one of the papers.
   3. Put the other paper on top of the butter;
   4. Roll the butter into a 5x5 inch square.
9. Place the 5x5 inch square butter on the middle of the of the dough rectangle
10. Fold the dough over the butter one end at a time
11. Raise 2 : Set the dough in the refrigerator
12. Take out of refrigerator and carefull roll the dough up on a floured table surface again into a 10x16 inch rectangle (no extra butter is added)
13. Raise 3 : Set the dough in the refrigerator.
14. Take out of refrigerator and careful roll the dough up on a floured table surface this time into 10x20 inch rectangle - it is easy to destroy the layers in the dough. Be sure to turn the dough around 1 time while rolling to be sure that no butter have escaped the outer layers.
15. THERE ARE NOW 10 FLOUR LAYERS & 9 BUTTER LAYERS !
16. Put the dough rectangle on a chopping board (you need a big one).
17. Cut the rectangle in 6 equal sized rectangles if you want 12 small croissants or 4 rectangles if you want 8 big croissants.
18. Cut each rectangle into 2 triangles.

Storage :