Ingredients
For the Dough
• 4 cups (500g) bread flour
• ¼ cup (50g) granulated sugar
• 2¼ tsp (7g) instant yeast
• 1 tsp salt
• 1 cup (240ml) cold milk
• 2 tbsp unsalted butter, softened
For Laminating
• 200g cold unsalted butter
For Egg Wash
• 1 egg
• 1 tbsp milk
Method
1. Combine the flour, sugar, yeast, and salt in a large bowl.
2. Add the cold milk and softened butter. Mix until a rough dough forms.
3. Knead for 5–7 minutes until smooth. Don’t over-knead.
4. Shape into a rectangle, cover, and refrigerate for 1–2 hours.
5. Place the 200g butter between two sheets of parchment paper and pound/roll it into a flat rectangle about 15 × 20cm. Chill until firm but pliable.
6. Roll the dough into a larger rectangle. Place the butter in the centre and fold the dough over it, completely enclosing the butter.
7. Roll the dough into a long rectangle, then fold it into thirds, like a letter. Refrigerate for 30 minutes.
8. Repeat the rolling and folding 2 more times, chilling for 30 minutes between each fold.
9. Roll the laminated dough into a large rectangle about 4–5mm thick.
10. Cut into long triangles.
11. Make a small slit at the wide end of each triangle, then gently stretch and roll from the wide end toward the tip.
12. Place the croissants on a lined baking tray with the tip underneath.
13. Cover loosely and allow them to proof for 2–3 hours, until noticeably puffy and jiggly.
14. Whisk the egg and milk together and gently brush over the croissants.
15. Bake at 200°C (390°F) for 8 minutes, then reduce to 180°C (350°F) and bake for another 10–15 minutes, until deeply golden and crisp.
16. Cool on a wire rack before serving.