Ingredients:

  • 4 cups (500g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons (10g) salt
  • 1 teaspoon (5g) instant yeast
  • 1 ½ cups (360ml) whole milk, warm
  • 1 large egg (for egg wash)
  • 1 ½ cups (340g) unsalted butter, softened

Instructions:

  1. In a large bowl, whisk together flour, sugar, salt, and yeast. Gradually stir in warm milk until a sticky dough forms. Knead until smooth, about 5-7 minutes.
  2. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.
  3. Place softened butter between two sheets of parchment and roll it into a rectangle (about 1/2 inch thick). Chill until firm.
  4. Roll out the chilled dough into a large rectangle. Place the butter layer in the center and fold the dough over it, sealing the edges.
  5. Roll out and fold (turning) the dough three times, chilling between each fold for 30 minutes.
  6. Roll the final dough into a large rectangle and cut it into triangles. Roll each triangle from the wide end to the tip, shaping into croissants.
  7. Place the shaped croissants on a baking sheet lined with parchment, cover, and let rise for 1-2 hours.
  8. Preheat the oven to 425°F (220°C). Brush croissants with egg wash and bake for 20-25 minutes until golden brown.