Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons (8g) salt
  • 1 packet (2 1/4 teaspoons or 7g) instant yeast
  • 1 1/2 cups (360ml) whole milk, lukewarm
  • 1/4 cup (60g) unsalted butter, melted
  • 1 1/4 cups (285g) unsalted butter, cold
  • 1 large egg
  • 1 tablespoon (15ml) milk or water

Instructions:

  1. In a large bowl, whisk together flour, sugar, salt, and yeast.
  2. Add lukewarm milk and melted butter; mix until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
  4. Place dough in a greased bowl, cover with plastic wrap, and let rise for 1-2 hours until doubled in size.
  5. Place cold butter between parchment paper and pound until flattened into a rectangle. Chill in the fridge.
  6. Roll out the risen dough into a large rectangle; place the chilled butter in the center and fold over.
  7. Roll out to a long rectangle, perform a letter fold. Repeat for three folds, chilling as needed.
  8. Roll the laminated dough into a rectangle, cut into triangles, and roll each from the base to the tip.
  9. Place croissants on a baking sheet lined with parchment paper, cover lightly with a towel, and let rise for 1-2 hours until puffy.
  10. Preheat oven to 400°F (200°C). Brush croissants with egg wash and bake for 20-25 minutes until golden brown.