Classic French Croissants

Ingredients

• 4 cups bread flour
• ¼ cup sugar
• 2¼ tsp instant yeast
• 1½ tsp salt
• 1¼ cups cold whole milk
• 1½ cups (3 sticks) cold unsalted butter, for lamination
• 1 egg + 1 tbsp water, for egg wash

Instructions

1. 1

   Mix the flour, sugar, yeast, salt, and milk into a smooth dough, knead briefly, and chill for 1 hour.

2. 2

   Pound the cold butter into a flat 7x7-inch square between parchment.

3. 3

   Roll the dough into a rectangle and encase the butter block (envelope fold).

4. 4

   Roll out and fold in thirds (a "turn"), then chill for 30 minutes. Repeat for 3 total turns, chilling between each.

5. 5

   Roll the final dough into a large rectangle, trim the edges, and cut into triangles.

6. 6

   Roll each triangle from base to tip into a crescent shape.

7. 7

   Proof at warm room temperature for 2-3 hours until puffy and jiggly.

8. 8

   Brush with egg wash and bake at 400°F (200°C) for 18-20 minutes until deep golden brown.