4 cups all-purpose flour
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
1 cup warm milk (110°F / 43°C)
¼ cup unsalted butter, melted
Butter Layer
1 ¼ cups unsalted butter, cold
Egg Wash
1 large egg
1 tablespoon milk
Ezoic
Instructions
Step 1: Make the Dough
In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, and melted butter. Mix until a soft dough forms. Knead for 5–7 minutes until smooth. Cover and refrigerate for at least 4 hours or overnight.
Step 2: Prepare the Butter Block
Place cold butter between two sheets of parchment paper. Pound and roll into a flat rectangle about 6×8 inches. Refrigerate until firm but pliable.
Step 3: Laminate the Dough
Roll chilled dough into a rectangle about twice the size of the butter block. Place butter in the center and fold dough over it, sealing edges. Roll gently into a long rectangle, then fold into thirds (letter fold). Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
Step 4: Shape the Croissants
Roll dough into a large rectangle about ¼-inch thick. Cut into long triangles. Starting from the wide end, roll each triangle tightly toward the tip, forming a crescent shape. Place on parchment-lined baking sheets.
Step 5: Proof and Bake
Cover croissants loosely and let rise at room temperature for 1½–2 hours until puffy. Brush gently with egg wash. Bake at 375°F (190°C) for 18–22 minutes, until deeply golden and flaky.
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