Homemade Croissants

Ingredients:

For the Dough:

• 1 1/4 cups whole milk, lukewarm
• 2 tablespoons active dry yeast
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 1/4 cups unsalted butter, cold

For the Butter Layer:

• 1 cup unsalted butter, cold

For the Egg Wash:

• 1 egg
• 1 tablespoon water

Instructions:

1. Activate the Yeast:
   • In a small bowl, combine lukewarm milk, active dry yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy.
2. 
   
   Make the Dough:
   • In a large mixing bowl, combine the flour and salt.
   • Pour the yeast mixture into the flour and mix until a dough forms.
   • Knead the dough on a floured surface for about 5 minutes. Shape it into a rectangle, cover with plastic wrap, and refrigerate for 30 minutes.
3. Prepare the Butter Layer:
   • While the dough is chilling, place the cold butter between two sheets of parchment paper. Roll it out into a rectangle that's about half the size of your dough.
4. Create the Layers:
   • Roll out the chilled dough on a floured surface into a larger rectangle.
   • Place the butter layer on one half of the dough and fold the other half over the butter. Seal the edges.
5. Fold the Dough:
   • Roll out the dough again into a rectangle, then fold it into thirds like a letter. This is one fold.
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
   • Repeat this process for a total of three folds, chilling between each.
6. 
   
   Final Chill:
   • After the final fold, refrigerate the dough for at least 1-2 hours or overnight.
7. Shape and Proof:
   • Roll out the chilled dough into a large rectangle and cut it into triangles.
   • Roll each triangle tightly from the wider end to form croissants.
   • Place the shaped croissants on a baking sheet lined with parchment paper.
8. Proofing:
   • Let the croissants proof at room temperature for 1-2 hours, or until they double in size.
9. Preheat Oven:
   • Preheat your oven to 400°F (200°C).
10. Egg Wash:
    • Whisk together the egg and water to make an egg wash. Brush it over the tops of the proofed croissants.
11. Bake:
    • Bake in the preheated oven for 15-20 minutes or until the croissants are golden brown and flaky.
12. Cool and Enjoy:
    • Allow the homemade croissants to cool on a wire rack before serving.

Enjoy your freshly baked, flaky, and buttery homemade croissants!