Croissants (puff bagels)

Ingredients (for 24 pieces):

• 1 7/16 cups tap water
  
• 4 cups bread flour
  
• 1 teaspoon salt
  
• 3 tablespoons sugar
  
• 4 tablespoons butter
  
• 1 1/2 tablespoons milk powder
  
• 3 teaspoons dry yeast
  
• 1 cup chilled butter
  
• 1 egg, beaten to coat the top
  

Cooking method:

1. Prepare the dough in the dough kneading (DOUGH) mode following the instructions in the instructions.
   
2. After the beep, place the dough on the board and knead it evenly to remove gas. Place the dough in a bowl and cover with plastic wrap. Refrigerate for 30 minutes.
   
3. Roll out the dough into a 20x30 cm rectangle and put butter on 2/3 of the dough, wrap the butter-free edges in the middle.
   
4. Tap up the edges. Pierce the dough with a sharp object to release gas. Wrap in plastic wrap and refrigerate for 1 hour.
   
5. Roll out the dough again into a rectangle and fold it in three. Refrigerate for 15-20 minutes. Roll and fold the dough two more times.
   
6. Roll out the dough into a 20x45 cm rectangle. Cut diagonally into 18 equal triangles. Cut off the jagged edges.
   
7. Roll each triangle tightly into a bagel from wide side to corner.
   
8. Place on a greased baking sheet and sprinkle lightly with water. Let sit slightly for 30-50 minutes or until the bagels are doubled in size.
   
9. Brush the surface with a beaten egg. Bake in the oven at 180 ° C for 10-15 minutes, until the surface is lightly browned.