French Croissants

Instructions

1. Make the dough
   In a large bowl, combine flour, sugar, salt, and yeast. Gradually add cold milk, stirring until a dough forms. Knead for 5 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 shape into a 7x10-inch rectangle. Keep refrigerated until ready to use.
3. Laminate the dough
   Roll chilled dough into a 10x18-inch rectangle. Place butter block on the bottom half, fold top half over butter, and seal edges. Turn 90 degrees, roll into a rectangle, fold into thirds like a letter. Wrap, refrigerate 1 hour. Repeat this folding process twice more with 1-hour chilling periods between each fold.
4. Shape the croissants
   Roll dough into a 10x36-inch rectangle. Cut into triangles with 5-inch bases. Make a small notch in the center of each base, then roll from base to tip, slightly curving the ends inward. Place on parchment-lined baking sheets, 2 inches apart.
5. Proof the croissants
   Cover loosely with plastic wrap and let rise at room temperature (preferably 75°F/24°C) until nearly doubled, about 1-2 hours. They should feel light and slightly wobbly when the baking sheet is gently shaken.
6. Prepare for baking
   Preheat oven to 400°F (200°C). Mix egg, water, milk, and salt to create an egg wash. Gently brush the croissants with egg wash, being careful not to deflate them.
7. Bake to perfection
   Bake for 18-20 minutes until deeply golden brown. Rotate the baking sheets halfway through for even browning. The croissants should sound hollow when tapped on the bottom.
8. Cool and serve
   Transfer to a wire rack and cool for at least 15 minutes before serving. For the best texture and flavor, enjoy while still slightly warm.