Croissants

Instructions

1. Prepare the dough
   In a large bowl, mix flour, sugar, salt, and yeast. Gradually add cold milk, stirring until a shaggy dough forms. Knead for 3-4 minutes until smooth. Shape into a rectangle, wrap in plastic, and refrigerate for 1 hour.
2. Prepare the butter block
   Place cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into an 8x5-inch rectangle. Keep refrigerated until ready to use.
3. Laminate the dough
   Roll the chilled dough into a 16x8-inch rectangle. Place the butter block on the bottom two-thirds of the dough. Fold the top third down over the butter, then fold the bottom third up (like a letter). Turn 90 degrees, roll out to 16x8 inches again, and repeat the folding. Wrap and refrigerate for 1 hour. Repeat this process twice more with 1-hour chilling periods.
4. Shape the croissants
   After the final fold and chill, roll the dough into a 20x12-inch rectangle about 1/4 inch thick. Cut into triangles with 5-inch bases. Make a small cut in the center of each base, then roll from the base to the tip, slightly curving the ends inward to form the classic croissant shape.
5. Proof the croissants
   Place shaped croissants on parchment-lined baking sheets, leaving 2 inches between each. Cover loosely with plastic wrap and let rise at room temperature for 2 hours, or until nearly doubled in size and puffy.
6. Bake to perfection
   Preheat oven to 375°F (190°C). Brush croissants gently with egg wash. Bake for 15-20 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 5-10 minutes until deeply golden brown and crisp. Transfer to a wire rack to cool for at least 10 minutes before serving.