Savory croissants: how to make them fluffy and fragrant!

INGREDIENTS
For the dough:
350g (2 3/4 cups) of flour
1 egg
15g (1 1/4 tbsp) of sugar
7g of dry yeast
200ml (3/4 cup) of milk
7g (1/2 tbsp) of salt
60g (1/4 cup) of butter
1 egg for egg wash

For the brushing:
50g of butter
2 cloves of garlic
Parsley
Salt

METHOD
1. Sift the flour and add the egg, sugar, yeast, milk, and salt and mix. Gradually add the butter and continue mixing.
2. Once all the butter is added, knead for 10-20 more minutes until the dough has a smooth surface and pulls away from the sides of the bowl.
3. Place the dough in a bowl, cover it with cling film and let it rise for 60-90 minutes or until doubled in size.
4. After time has elapsed punch out the gas from the dough, transfer to the working surface and divide it into 9 equal pieces. Roll them into the balls. Cover, and let it rest for 10 minutes.
5. Shape the rounds into logs that are thicker on one end. With a rolling pin, roll the logs into long water-drop-shaped discs. Roll from the thicker end and down for a croissant-like shape.
6. Arrange the croissants in a cake pan, cover them with a cloth and let it rise for 30 minutes.
7. Brush the croissants with egg, transfer to the oven, and bake at 180°C/360°F for 20 minutes.
8. In a pan add the butter, garlic, parsley, and salt and simmer for a couple of minutes to prepare the mixture for brushing.
9. After the croissants are done brush them with the butter mixture and serve.
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