Hours to bake the croissants, place all purpose flour, salt, egg sugar and yeast in a mixer fitted with a dough hook.

Dough should be kneaded for about 15 minutes, or until the dough is smooth and elastic.

Roll dough into a rectangle 40x20cm

Folding of one edge of the pastry over the butter to cover it, then do the same with the edge of the pastry to ensure butter is fully covered.

Pastry should be rolled over itself, 3-6 croissant to be formed. The general objective here is forming desired shapes of croissant

Bake the made croissants for 30-35 minutes in an oven in heat of about 220 Celsius, up to a time that they rise and golden-brown. Serve warm with tea