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