Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • 2 teaspoons (7g) instant yeast
  • 1 1/2 cups (360ml) whole milk, warmed to about 110°F (43°C)
  • 1 large egg (for egg wash)
  • 1 1/4 cups (285g) unsalted butter, cold and cubed

Instructions:

  1. In a bowl, combine flour, sugar, salt, and instant yeast. Gradually add warmed milk, mixing until a shaggy dough forms.
  2. Knead for about 5 minutes until smooth. Shape into a ball, cover with plastic wrap, and chill for 1 hour.
  3. Place cold butter between two sheets of parchment paper. Roll into a square about 1/2 inch thick and chill.
  4. Roll out the chilled dough into a rectangle twice the size of the butter block. Place the butter block in the center and fold the dough over to encase it.
  5. Roll out and fold the dough (book fold) three times, chilling in between each fold (about 30 minutes).
  6. Roll out the dough into a long rectangle and cut into triangles. Roll each triangle tightly from base to tip and place on a lined baking sheet.
  7. Let croissants rise until puffy (about 1–2 hours). Preheat the oven to 400°F (200°C). Brush with egg wash and bake until golden brown (15-20 minutes).