Instructions

1. Dough Preparation:
   • In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
   • Add the flour and salt to the yeast mixture. Stir until a rough dough forms.
   • Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
   • Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Butter Block:
   • Cut the cold butter into thin slices and arrange them into a rectangle between two sheets of parchment paper. Use a rolling pin to flatten and shape the butter into a rectangle that's about 1/4 inch thick.
   • Refrigerate the butter block for 10-15 minutes until firm but pliable.
3. Croissant Folding:
   • Roll out the chilled dough into a rectangle slightly larger than the butter block.
   • Place the butter block in the center of the dough and fold the sides over to encase the butter completely.
   • Roll out the dough again into a long rectangle, then fold it into thirds like a letter. Wrap it in plastic wrap and refrigerate for 30 minutes.
   • Repeat this process of rolling and folding the dough two more times, chilling for 30 minutes between each fold.
4. Shaping Croissants:
   • Roll out the dough into a large rectangle about 1/4 inch thick.
   • Cut the dough into triangles, then make a small slit in the base of each triangle.
   • Roll each triangle tightly, starting from the base and tucking the tip underneath.
   • Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them.
5. Final Proofing and Baking:
   • Cover the shaped croissants with a clean kitchen towel and let them proof at room temperature for 1-2 hours, or until doubled in size.
   • Preheat the oven to 375°F (190°C).
   • Brush the proofed croissants with beaten egg wash.
   • Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky.
   • Let the croissants cool on a wire rack before serving.

Enjoy your freshly baked croissants!