Ingredients
– 4 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 1/4 tsp active dry yeast
– 1 tsp salt
– 1 1/4 cups whole milk (warmed)
– 1/4 cup unsalted butter (softened)
– 2 cups unsalted butter (cold, for laminating)
– 1 large egg (for egg wash)
Instructions
In a small bowl, dissolve the yeast in the warmed milk. Let it sit for about 5-10 minutes until frothy.
In a large bowl, combine the flour, sugar, and salt.
Add the yeast mixture and the softened butter to the dry ingredients. Mix until a dough forms.
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a rectangle about 8×10 inches. Place the butter block in the refrigerator to keep it cold.
After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 12×18 inches.
Place the cold butter block in the center of the dough. Fold the dough over the butter, encasing it completely. Seal the edges.
Roll the dough and butter block into a long rectangle about 10×24 inches. Fold it into thirds, like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each fold.
After the final fold, roll the dough into a large rectangle about 8×32 inches. Cut the dough into triangles with a base of about 4 inches.
Roll each triangle starting from the base, stretching the dough slightly as you roll. Place the rolled croissants on a baking sheet lined with parchment paper.
Cover the baking sheet with plastic wrap and let the croissants rise in a warm place for about 1-2 hours, or until doubled in size.
Preheat your oven to 375°F (190°C).
Beat the egg with a tablespoon of water. Brush the egg wash over the croissants.
Bake the croissants for 20-25 minutes, or until they are golden brown and flaky.
