Croissants

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, and salt from the Dough ingredients. Stir in the chilled milk and softened butter until a shaggy dough forms. Knead for 5 minutes until smooth, then wrap in plastic and refrigerate for 2 hours.
2. Prepare the Butter Block by placing the cold butter between two sheets of parchment paper. Beat with a rolling pin and roll into a 7-inch square. Chill until firm but pliable.
3. Roll the Dough into a 10-inch square. Place the Butter Block diagonally in the center, fold the corners of the dough over the butter to seal it completely.
4. Roll the dough into a long rectangle and perform three 'letter folds' (folding into thirds), chilling for 30 minutes between each fold to maintain lamination.
5. After the final fold, refrigerate the dough overnight. The next day, roll the dough into a large rectangle and cut into 12 triangles.
6. Roll each triangle from the base to the tip to shape the croissants. Place on baking sheets and proof in a warm spot for 2 hours until doubled in size.
7. Whisk the Egg Wash ingredients and brush lightly over the proofed croissants. Bake at 375 degrees Fahrenheit for 20-25 minutes until deep golden brown.
8. Cool on a wire rack for at least 15 minutes before serving.