Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (9g) instant dry yeast
  • 1 1/4 tsp (7g) salt
  • 1 1/4 cups (300ml) cold whole milk
  • 2 tbsp (30g) unsalted butter, melted and cooled slightly
  • 1 cup (225g) unsalted butter, cold but pliable
  • 1 large egg, beaten
  • Optional: 1 tbsp water or milk (to thin egg wash)

Instructions:

  1. Combine flour, sugar, yeast, and salt in a large bowl. Add cold milk and melted butter; mix until a shaggy dough forms. Knead briefly until smooth; shape into a ball, cover, and chill for 30 minutes.
  2. Place the cold butter between parchment paper. Use a rolling pin to flatten into a 7-inch (18cm) square. Chill if softened.
  3. Roll the dough into a 10 x 20-inch (25 x 50cm) rectangle. Place the butter block on one half and fold the other half over to enclose it. Seal edges. Roll gently into a 10 x 24-inch rectangle.
  4. Perform the first fold (letter fold) by folding dough into thirds. Wrap and chill 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes between each fold.
  5. Roll dough to about 1/4 inch (6mm) thickness into a ~20 x 12-inch rectangle. Cut into 12 triangles (~5 inches base). Starting from the wide end, roll each triangle tightly toward the tip, slightly stretching for lift. Place croissants on baking sheet, tip underneath.
  6. Let croissants rise at room temperature until doubled and puffy, about 1.5–2 hours. Avoid over-proofing; dough should be soft but not collapsing.
  7. Preheat oven to 400°F (200°C). Brush croissants gently with egg wash. Bake for 15–20 minutes until deep golden brown and crisp, rotating halfway for even baking.
  8. Transfer croissants to a wire rack to cool slightly before serving.