Classic French Croissants with Butter

Ingredients

• 4 cups all-purpose flour sifted
• 1/2 cup granulated sugar
• 2 teaspoons salt
• 1 tablespoon instant yeast
• 1 1/2 cups whole milk warmed
• 2 cups unsalted butter cold and cubed
• 1 large egg beaten

Instructions

1. 1 In a large bowl, combine the sifted flour, sugar, salt, and instant yeast.
2. 2 Gradually add the warmed milk to the dry ingredients, mixing until a dough forms.
3. 3 Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. 4 Wrap the dough in plastic wrap and refrigerate for 1 hour.
5. 5 Roll out the cold butter between two sheets of parchment paper into a rectangle about 1/2 inch thick.
6. 6 Roll the chilled dough into a large rectangle and place the butter in the center. Fold the dough over the butter, sealing the edges.
7. 7 Roll out the dough into a rectangle and perform a book fold. Wrap and chill for 30 minutes. Repeat this process two more times.
8. 8 Roll the dough into a large rectangle, about 1/4 inch thick, and cut into triangles.
9. 9 Roll each triangle from the base to the tip, forming a crescent shape, and place on a baking sheet.
10. 10 Brush the croissants with beaten egg and let them proof at room temperature for 1-2 hours until doubled in size.
11. 11 Preheat the oven to 400°F (200°C) and bake the croissants for 15-20 minutes until golden brown.
12. 12 Let the croissants cool slightly before serving warm.