Croissant Recipe Ingredients Dough: 4 cups (500g) all-purpose flour 1/4 cup (50g) granulated sugar 1 tbsp (10g) instant dry yeast 1 1/4 tsp (7g) salt 1 cup (240ml) warm whole milk 1/4 cup (60ml) warm water 2 tbsp (30g) unsalted butter, melted Butter block: 1 1/4 cups (285g) unsalted butter, cold but pliable For brushing: 1 egg 1 tbsp (15ml) milk Instructions In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk, water, and melted butter, mixing until a soft dough forms. Knead until smooth, cover, and refrigerate for 1 hour. Place the cold butter between two sheets of parchment paper and pound into a flat 7-inch (18cm) square. Chill while the dough rests. Roll the chilled dough into a 10x10-inch (25x25cm) square. Place the butter block in the center like a diamond, then fold the dough edges over the butter like an envelope. Seal the seams. Roll the dough into a 20x10-inch (50x25cm) rectangle. Fold into thirds like a letter. Chill for 30 minutes. Repeat this rolling and folding process 2 more times, chilling between each turn. After the final chill, roll the dough into a large 20x10-inch rectangle. Cut into long triangles (about 5 inches wide at the base). Roll each triangle from the base to the tip to form the classic croissant shape. Place on a lined tray with space to rise. Let the croissants rise in a warm place for 1 to 2 hours, until puffy and slightly jiggly. Whisk egg and milk, then gently brush over each croissant. Bake at 200°C (400°F) for 20–25 minutes, until golden brown and crisp. Cool slightly before serving. Best enjoyed fresh and warm.