Homemade Croissants From Scratch

Instructions

1. In a large bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
2. Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Incorporate the softened butter in stages, kneading until fully incorporated.
4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. While the dough rises, prepare the butter block: Place the cold, cubed butter between two sheets of parchment paper and pound it with a rolling pin until it forms a roughly 6x8 inch rectangle. Chill until firm.
6. Once the dough has risen, punch it down and roll it out into a rectangle roughly 10x12 inches.
7. Place the chilled butter block on one half of the dough rectangle, leaving a small border. Fold the other half of the dough over the butter, sealing the edges.
8. Roll the dough and butter package into a long rectangle, about 8x16 inches. Perform a 'letter fold' by folding one-third of the dough over the middle section, then folding the remaining third over that.
9. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
10. Repeat the rolling and folding process two more times, chilling the dough for at least 1 hour between each fold.
11. After the final chill, roll the dough out into a large rectangle, about 10x20 inches and 1/4 inch thick.
12. Cut the dough into 12 equal triangles.
13. Starting from the wide end, gently stretch each triangle and roll it up towards the point. Curve the ends to form a crescent shape.
14. Place the croissants on a baking sheet lined with parchment paper, cover loosely, and let rise for another 1-1.5 hours, or until puffy.
15. Preheat oven to 400°F (200°C).
16. Whisk together egg and milk for the egg wash. Brush the tops of the croissants with the egg wash.
17. Bake for 15-20 minutes, or until golden brown and flaky.
18. Let cool slightly on a wire rack before serving.