Instructions
1. Activate Yeast. In a small bowl, combine warm milk (110°F/43°C) with yeast and a pinch of sugar. Let sit 5–10 minutes until foamy.
2. Make Dough. In a large bowl, whisk flour, sugar, and salt. Add softened butter and yeast mixture. Mix until a shaggy dough forms. Knead (by hand 8–10 min or with mixer 5–6 min) until smooth and elastic. Shape into a ball, cover, and refrigerate for 1 hour.
3. Prepare Butter Block. Place cold butter between two sheets of parchment. Pound and roll into a 7×7-inch (18×18 cm) square. Chill until firm but pliable.
4. Encasing the Butter. Roll dough into a 10×10-inch (25×25 cm) square. Place butter block diagonally in the center. Fold dough corners over butter to enclose it completely.
5. Lamination Folds. Roll dough into a 10×20-inch rectangle. Fold into thirds like a letter (first turn). Wrap and chill 30 minutes. Repeat rolling and folding two more times (total 3 turns), chilling 30 minutes between each.
6. Rest Dough. After final fold, wrap tightly and refrigerate at least 4 hours or overnight before shaping into croissants.
Baking:
Preheat oven to 400°F (200°C).
Brush with egg wash (1 egg + 1 tbsp milk or water).
Bake 15–20 minutes, or until deep golden brown.
Cool slightly before serving.
