The English Instructions are listed below. Ingredients: 500 gr flour 30 gr yeast 20 gr sugar 1 egg (50 gr) 8 gr salt 50 gr butter 220 gr cold water 250 gr butter (e.g. butter) Cold Make a dough from the ingredients (without the butter). Do not knead for too long. The dough must remain cold. If necessary, place it in the refrigerator for a while. Roll out the dough into a long sheet of about 1 cm thick. Place slices of cold butter on half of it and fold the dough in half. Work quickly and make sure the dough remains cold to prevent the dough and the butter from mixing. Roll out again and use any remaining butter. Fold the dough into three parts. Let the dough rest in the refrigerator for about 15 minutes, wrapped in baking paper. Roll out into a sheet of about 1 cm thick, with the fold edges on the side. Fold into 3 parts again and let it rest wrapped for another 15 minutes. Now roll out and fold again. Turn a quarter turn and roll out the last time to 5 mm thick. If you do not want to use the dough immediately, then make manageable pieces now and store wrapped in the freezer. In a next video I will show you how to make croissants from this dough. Good luck, questions? Let me know. English instructions Ingredients: 500 grams of flour 30 grams of yeast (fresh) 20 grams of sugar 1 egg (50 grams) 8 grams of salt 50 grams of butter 220 ml cold water 250 grams of cold tour butter (eg dairy butter) Combine the ingredients (without the tour butter) to make the dough. Do not knead for too long. The dough should remain cold. If necessary place it in the fridge. Roll the dough into a long piece of about 1 to 1.5 centimeters thick. Cover half of the dough with slices of butter and fold the dough in half. Work quickly and keep the dough cold to avoid the dough mixing with the butter. Roll again and use the possible left-over butter. Fold the dough into three parts. Let the dough, wrapped in parchment paper, rest for about 15 minutes in the refrigerator. Roll out a piece of about 1 to 1.5 centimeters thick, with the fold edges on the side. Fold again into three parts, wrap it and let it rest for another 15 minutes. Now roll and fold again. Rotate it a quarter turn and roll it for the last time until 5 mm thick. If you are not going to use the dough, you can now cut it into manageable pieces and store them packed in the freezer. In the next video I will show how to use this dough to make croissants. Good luck. Are there any questions? Please let me know.