Croissants

Instructions

1. 1

   In a large bowl, dissolve the yeast in the warm water and milk. Stir in the sugar, salt, and flour to form a dough, then knead for 5 minutes. Cover and refrigerate for 1 hour to relax the gluten.

2. 2

   Prepare the butter block by pounding the cold butter between two sheets of parchment paper into a 6x8-inch rectangle. Chill until firm but pliable.

3. 3

   Roll the chilled dough into a large rectangle, place the butter block in the center, and fold the dough edges over the butter to completely encase it. Seal the edges.

4. 4

   Perform the lamination process: roll the dough out into a long rectangle and fold it in thirds (like a letter). Wrap and chill for 30 minutes. Repeat this process (rolling and folding) two more times.

5. 5

   Roll out the final laminated dough to a 1/4-inch thickness. Cut into large triangles, stretch each triangle slightly, and roll up from the wide base to the tip to form crescents. Place on a parchment-lined baking sheet.

6. 6

   Cover loosely and let proof in a warm spot for 1-2 hours until visibly puffy and jiggly. Preheat the oven to 400°F (200°C) and bake for 15-20 minutes until deeply golden brown and flaky.