Homemade Croissants

Instructions

1. 1
   In a large bowl, mix bread flour, sugar, yeast, and salt. Add softened butter and warm milk. Knead until smooth, about 7 minutes. Cover and let rise for 1 hour.
2. 2
   Shape cold butter into a 6 x 8-inch block between parchment paper. Chill until firm but pliable.
3. 3
   On a floured surface, roll dough to a 9 x 13-inch rectangle. Place butter in the center, fold dough over butter, and seal edges. Roll into a 9 x 20-inch rectangle, fold into thirds. Chill 30 minutes.
4. 4
   Repeat the rolling and folding process two more times, chilling 30 minutes between each fold.
5. 5
   Roll dough to a 10 x 20-inch rectangle. Cut into triangles. Make a small slit at the base, then roll up tightly.
6. 6
   Place croissants on a baking sheet. Cover and proof for 1.5–2 hours, until puffy.
7. 7
   Preheat oven to 400°F (200°C). Brush croissants with egg wash. Bake 18–22 minutes, until deeply golden.
8. 8
   Cool slightly on a rack, then serve warm.