I followed the instruction in the following video in you tube which explains one of the simplest methods of making croissants.Instead of eggs, I used warm milk for coating the croissants.
This requires almost more than a day but the taste is worth the effort.
Preparation time: 30 min
Cooking time: 20 min
End to end: 20 hrs
All Purpose flour: 2.5 cups
Milk: 1.25 cups
Sugar: 1/4 cup (I felt it was less sweet. Will try with 1/2 cup sugar next time)
Salt: 1 tsp
Butter: 2 sticks (1 cup)
Active dry yeast: 1 tablespoon
Warm the milk to room temperature and sprinkle the yeast and mix well. After 10 minutes, a froth will appear which is an indication that the yeast has become active
Add the all purpose flour, sugar and salt and mix well. To this add the yeast milk mixture and mix well.
Wrap the dough in a plastic wrap and refrigerate it for 8 hours
Cut the butter to 8 pieces and pound them as rectangular sheets.
Now take the refrigerated dough and roll it into a rectangle.You need apply flour generously over the work bench otherwise the dough will be very sticky and difficult to work with
Fill up to 2/3 rd of the rectangular dough with the butter
Fold the dough as shown below
Now again roll the dough to a rectangle and fold it as before
Refrigerate this dough overnight in a zip lock bag. The dough will now ferment and rise
Cut the dough into 2. You will be able to see the layers
Roll each piece to a large rectangle and cut into small triangles
Roll each triangles to croissant shape and place it in a baking sheet
Allow it to rise again for 2 hrs
Before baking, coat the croissants with milk and bake in a preheated oven at 350 F for 20 - 25 minutes until golden brown.