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  <title>Butter Croissants</title>
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  <h2> How to prepare butter coroissants </h2>
  <p> I like butter coroissants and I would like to share with you how to prepare it</p>

  <h4> Ingredients: </h4>
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  <ul>
    <li>500g flour</li>
    <li>275g milk</li>
    <li>60g sugar</li>
    <li>20g fresh yeast</li>
    <li>10g salt</li>
    <li>250g butter</li>
    <li>1 egg yolk beat with a splash of milk for the glaze</li>
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  <h4> Method: </h4>

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    <li>
      <p>
      In a mixing bowl, activate 10 g yeast with 150 g of tepid milk.
      Next add 125 g of flour into the mixture, stir well, cover with a damp
      tea towel and leave to rest for 30 minutes. Then add the rest of the
      flour, milk, sugar, yeast and salt and knead until you achieve an even dough.
      Leave in a cool place overnight.
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    <li>
      <p>
        Roll the cold butter into a square between two sheets of greaseproof paper.
        On a work surface powdered with flour, spread the dough into an even bigger
        rectangle. Place the butter in the middle and close it in by folding over
        the edges of the dough. Roll the dough into a large rectangle about
        0.5 mm thick.
      </p>
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    <li>
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        Fold in three and make a quarter turn, just like for the puff pastry and then
        place in the refrigerator for 30 minutes. Repeat twice, making sure that
        the folding is straight. Roll the dough to around 4 mm of thickness, then
        cut into triangles, each with a 10-12 cm base. In the middle of each
        base, facing the opposite point of the triangle, make a 1 cm cut. Form the
        croissants by rolling from the base and then place on a baking tray covered
        in greaseproof paper.
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    <li>
      <p>
        Leave to rise in a warm place for two hours. Preheat the oven to 220°C (th. 7).
        Before placing in the oven, cover the croissant with the egg yolk and milk wash
        and then cook for 15 to 20 minutes. Leave to cool. Now you can eat them!
      </p>
    </li>


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