Facturas Argentinas / Argentine Pastries

Ingredients-

500g plain flour
150ml milk
2 Large / 2 1/2 Mediums eggs
65g sugar
20g yeast 
10g salt
250g butter

Instructions-

• Mix the flour, salt, sugar, milk and yeast in a mixer.  Mix for 15 minutes.
  
• The dough will be sticky.
• Let the dough rest for 30-40 minutes at room temperature.
  
  
• It will have gained some volume.
• Wrap the butter in cling film.
  
• Flatten the butter to about 3mm thick.
  
  

• 
• Chill the butter while you work on the dough.
• Roll out the dough to a rectangle.
  
  
• Place the butter in the middle.
  
  
• Take the excess flour off the top of the dough and cover the butter with one side of the dough.
  
  
• 
• Repeat the above and cover with the other side.
• Without touching the butter, roll out the top and bottom sides of the dough.
  
  
• Cover the dough with the newly rolled out edges.
  
  
• Make sure there's plenty of flour underneath the dough.
• Sprinkle the dough with a little flour and roll it sideways.
  
  
• Roll it upwards and downwards now.
  
  
• Turn the dough sideways and roll the sides.
  
  
• Chill for 20 minutes.
• Roll the dough upwards and downwards. 
  
  
• Roll out the sides. 
  
  
• Take the excess flour off the dough and roll each side on top of another.
  
  
• Chill again for 20 minutes.
• Turn the dough sideways and roll it out.
  
  
• Roll the top and bottom sides on top of one another.
  
  
• Refrigerate overnight.  DO NOT skip this step.
• The next day the dough will be firmer and a bit harder to work with until it is completely flat.
• Roll out the dough to a rectangle about 3mm in thickness.
  
  
• Cut it in half.
  
  
• Cut that half in half again.
  
  
• Cut triangles as big or small as you like.  We'll be making croissants and vigilantes (long croissants).
  
  
• What do you do with the left over dough pieces?  More pastries.  
  
  
• Always put the pieces on top of another and roll out as you did before, folding the sides over each other.
  
  
• Now, grab one triangle and stretch it's sides gently.  Do only what the dough allows.
  
  
• Now, gently pull down the othe end, making sure it's longer than the sides.
  
  
• Roll the from top to bottom, applying pressure when rolling. 
  
  
• 
• Close the ends a bit to form croissants.
  
  
• Leave them as is to form vigilantes.  Put them on a tray with parchment paper close to each other but without touching each other as these will rise and gain volume.
  
  
  
• I also made rectangles with creme patissiere.
  
  
  
• Let the pastries rest and gain some volume.
• As soon as these started gaining volume, brush water on the vigilantes and sprinkle sugar on top.
  
  
• You can add creme patissiere as well if desired.
  
  
• You can glaze the croissants or brush with water and sprinkle with sugar.  I opted for the sugar.
  
  
• Glaze the rectangles.
• Bake at 200C/Gas 6 for 20-25 minutes.
• The rectangles will be ready before the croissants and vigilantes.
  
• Let cool and enjoy!