Homemade French Croissants

Instructions

1. 1

   In a large bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Mix well.

2. 2

   Add the warm whole milk to the dry ingredients and stir until a dough forms.

3. 3

   Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

4. 4

   While the dough is resting, prepare the butter: place the cold unsalted butter between two sheets of parchment paper and pound it with a rolling pin until it's about 1/2 inch thick and rectangular. Refrigerate until needed.

5. 5

   Roll the rested dough into a rectangle about 1/2 inch thick. Place the cold butter in the center of the dough and fold the dough over the butter to encase it completely.

6. 6

   Roll the dough out into a long rectangle (about 1/4 inch thick), then fold it into thirds (like a letter). Wrap in plastic wrap and refrigerate for 30 minutes.

7. 7

   Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

8. 8

   After the final fold, roll the dough out to a large rectangle (about 1/4 inch thick). Cut the rectangle into triangles (about 5 inches wide at the base).

9. 9

   Starting from the base of each triangle, roll them up tightly towards the tip to form croissants. Place them on a baking sheet lined with parchment paper, tip side down.

10. 10

    Cover the croissants with a kitchen towel and let them rise for 30 minutes until puffy.

11. 11

    Preheat the oven to 400°F (200°C). Beat the large egg and brush it over the croissants for a golden finish.

12. 12

    Bake the croissants for 15-20 minutes until golden brown and flaky. Let cool slightly before serving.