06Once it is rolled, take out the butter and place it in the center, fold in and wrap the butter inside make sure you seal all openings by just pinching the dough.07After sealing, gently roll the dough keeping the rectangular shape intact. Keep dusting flour on the dough and rolling it so that it does not stick. Keep edges straight and even. Don’t overwork the dough.08Roll it into a long rectangular shape about 20 cm length to 10 cm breadth, keep the long length facing towards you, fold the left side to the middle and the right side as well, so that the two edges meet the center.09Now fold it like a book and dust some more flour and refrigerate by covering it with a cling film for 10 minutes.10Repeat the process around 5 times, make sure you refrigerate the dough every time you do the book folding. Keep the edges straight and do not over work it.11In the meanwhile, pre-heat the oven to 220 degrees Celsius and keep it ready for baking.12Once you have done with the process, roll it to a thickness of about 2-centimeter. Then start cutting into long edged triangles.13Keep the base of the triangle facing towards you and using a knife cut 1/2 inch in the middle of the base, and start rolling from the base till the tip of the triangle. Press the tip slightly so that it gets sealed.14Refrigerate it again for 10 more minutes and then bring them out, coat it with milk using a pastry brush.15Bake it at 200 degree Celsius for 15 minutes, then later bring them out and coat it with little honey so that it gives a nice color to the croissant and bake it for 5 more minutes again.16Serve the Croissant for a delicious breakfast in the morning along with a cup of Tea.