In a container we mix the water with warm milk, 1 teaspoon sugar and dried yeast, mix and allow for 10 minutes to activate.
In a roomy bowl mix the sifted flour with the remaining salt and sugar.
We pour the yeast already activated.
We incorporate the ingredients together and then add 100 gr-butter at room temperature, then mix until the dough does not stick to the fingers.
We model the dough in a rectangular shape, cover with food foil and refrigerate for at least 4 hours.
On a baking sheet, add 250 gr- butter and spread slightly in a square form 20x20 cm, spread with the help of a successor.
We give in the refrigerator.
We remove the dough with the butter 10 minutes before starting to work.
Press the work surface with flour, add the dough we press again with flour and spread with the successor a rectangular shape 50x 25 cm.
Add the butter to one edge and cover with the other side, gently press the edges, press with flour, spread the dough only in length.
Now again we bend 1/3 of the dough toward the middle and 2/3 the other side we bend the dough in us in half,
We cover the dough with baking sheet and give in the refrigerator for 60 minutes.
We remove the dough on the work table with flour, spread again in a rectangle and fold, cover the dough with baking sheet & cold for another 60 minutes.
Press the surface and dough with flour, spread again in a rectangular shape until we reach a thickness of 4-5 mm.
We cut triangle with a width of 8 cm.
We roll the croissants, at the end we turn the edge slightly.
We transfer the Cruassants to a tray lined with baking paper.
We cover with food foil and let it grow 90 minutes.
Lubricates the forearm with beaten egg.
Bake in the preheated oven at temperature 200 C - 10 minutes.
We microchize the temperature at 185 C and bake 10-12 minutes.
