Croissants

• 4 cup all-purpose flour
• 2 ¼ tsp active dry yeast
• 1 ¼ cup whole milk (warm)
• 3 tbsp sugar
• 1 ½ tsp salt
• 1 ½ cup European-style butter (cold, for lamination)
• 1 egg (for egg wash)

How to Make It

1. 1

   Make dough: mix flour, yeast, milk, sugar, and salt. Knead briefly — it should be smooth. Refrigerate overnight.

2. 2

   Pound cold butter into a flat rectangle. Enclose inside rolled-out dough.

3. 3

   Roll and fold 3 times (letter folds), refrigerating 30 minutes between each fold.

4. 4

   Roll to 1/4" thick. Cut into triangles. Roll each from base to tip.

5. 5

   Place on baking sheets, curving ends. Proof 2-3 hours until puffed.

6. 6

   Brush with egg wash. Bake at 400°F for 18-20 minutes until deep golden brown.