Tom and I used the River Cottage bread book recipe for croissants and started the dough on xmas eve to roll and cook them the next morning. They were delicious!
Process in pictures:
roll out dough to 1cm thick rectangle
roll out cold butter to half the size of the dough
Fold inwards in 6th's
seal edges
Roll out again to original rectangle
Fold in 4ths, refrigerate for 1 hour
...at this point we went for a walk....
Roll out again to 1cm thickness rectangle
Cut into isosceles triangles and roll up from thick end
Freeze some of these and keep out as many as you want to eat.
Leave in a warm spot to rise until about 1/3 larger covered in a plastic bag or damp tea towel
Bake at 180 degrees C for 15 minutes or so
Notes: The only thing I would change would be the butter content (reduce it maybe by 10%) because they were seeping a lot of butter as they rose in the morning, and also when they were baking, which I found a bit wasteful. They also tasted very buttery which was great but they were a bit more chewy and dense than I had imagined - I wanted very flaky crisp crusts.
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