Ingredients:

  • 4 cups (500g) all-purpose flour
  • 2 tablespoons (25g) sugar
  • 1 ½ teaspoons (9g) salt
  • 1 tablespoon (10g) instant yeast
  • 1 ¼ cups (300ml) whole milk, warm
  • 3 tablespoons (45g) unsalted butter, melted
  • 1 ½ cups (340g) unsalted butter, cold, cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) of whole milk

Instructions:

  1. In a bowl, combine flour, sugar, salt, and yeast. Add warm milk and melted butter; mix until a shaggy dough forms. Knead for 5-7 minutes until smooth, then cover and rest for 1 hour.
  2. Place cold butter between two sheets of parchment paper. Use a rolling pin to pound it into a 7-inch square; refrigerate.
  3. Roll the rested dough into a rectangle (10x20 inches). Place the butter block in the centre and fold the dough over to encase the butter completely.
  4. Roll the dough into a long rectangle, then fold it into thirds. Wrap in plastic wrap and chill for 30 minutes. Repeat this process two more times.
  5. Roll the last dough into a large rectangle, and cut into triangles. Gently stretch and roll each triangle from the wide end to the point. Place on baking sheets, curve to shape, and allow to rise for 1 hour.
  6. Preheat oven to 400°F (200°C). Mix egg and milk for the wash; brush over the croissants. Bake for 20-25 minutes until golden brown.