30 minutes before the end of the 4 hours, start preparing the butter that will be used when folding the croissant dough.
Put the soft butter in the bowl of the food processor.

Beat it with the custard attachment of the food processor or with the standard mixer attachments.

You should get a soft cream.

Prepare a tray or baking pan and cover it with cling film.
Pour the beaten butter over the film.

Using a spoon, carefully spread on a rectangle measuring 18/26 cm.

Cover the butter with the edges of the cling film and smooth it on top.
Refrigerate for 30 minutes.

Remove the dough from the refrigerator, as well as the beaten butter, which should have already hardened and turned into a tile.
Place the butter tile in the center of the dough.

Cover the butter tile with the top part.

Then cover with the bottom part. The two edges of the dough should meet in the middle of the butter tile.

Slightly pinch the edges of the dough with your fingers so that it does not untie while tolling.

Do the same with the side edges.

Place the dough on a lightly floured silicone pad.
Carefully with a rolling pin begin to press the dough on different spots along its length. This helps to distribute the dough evenly over the dough, not to break it into thick pieces.

Carefully roll out a rectangle measuring 26/52 cm.

Place the dough with the short side on the side you are rolling from.
Divide the dough mentally into 3 equal rectangles. Cover the top 1/3 part over the middle one.

Then cover with the bottom 1/3 of the dough.

Again, turn the short part of the dough on the side you are rolling out.

Using a rolling pin, gently press the dough in several places along its length.

Roll out a rectangle measuring 26/52 cm again.

Repeat the same procedure - mentally divide the dough into 3 equal rectangles. Cover the top 1/3 part over the middle one.

Then cover the bottom 1/3 part of the dough.
Cover the dough with cling film and transfer it together with the silicone pad to the pan in which you place it in the refrigerator.
Leave the dough in the refrigerator for 30 minutes.

Take the dough out of the refrigerator. With a rolling pin, gently press it again in several places along its length.

Roll out a rectangle measuring 26/52 cm again.

Fold it in 3 just like the previous two times.
Cover the dough with cling film and return it to the refrigerator for another 4 hours.

Take the dough out of the refrigerator.
Lightly sprinkle the dough with flour.
With gentle movements, press again with the rolling pin in several places along the length of the dough.

Roll out a rectangle measuring 21/52 cm.

With a sharp knife or pizza knife cut the dough into 8 pieces - 2 rows with 4 pieces each.

Cut each piece diagonally. You will get 16 triangles.

Take a triangle and roll it gently with the rolling pin.
You can also thin it slightly by hand.

Here is the triangle you need to get.

Use a knife to make a small crack at the base of the triangle.

Gently pull aside the two lower corners of the triangle.

Start rolling the croissant, starting from the crack in the base.

Carefully start winding.

Roll up a croissant, twisting the ends slightly inwards.

Arrange 8 croissants in a large baking tray covered with baking paper.
Leave them to rise in the pan for about 30 minutes at room temperature. Then place it in the refrigerator for 1 hour.
Take the croissants out of the fridge and spread them with the egg diluted with milk.

Bake the croissants in a preheated oven at 200-210 degrees without a fan for about 20 minutes, until the croissants get a golden tan.

Attack while they are still warm!
The next day (if you manage to keep some of them) they are also more than wonderful!
Enjoy! 🙂