Classic Homemade Croissants

In a small bowl, dissolve the active dry yeast in 250 ml warm whole milk with a pinch of the granulated sugar; let sit for about 5 minutes until frothy.

In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt.

Add the yeast‑milk mixture to the dry ingredients and stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic; shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

While the dough rises, slice the cold unsalted butter into thin sheets, arrange on a parchment‑lined sheet, and chill for 10 minutes to keep it firm.

After the first rise, roll the dough into a rectangle about 1 cm thick. Place the chilled butter block in the center, fold the dough over the butter on all sides, sealing the edges to encase the butter completely.

Roll the butter‑enclosed dough out again into a long rectangle (approximately 40 cm × 20 cm). Fold the rectangle into thirds like a business letter, rotate 90°, and repeat the roll‑and‑fold process two more times, chilling the dough for at least 2 hours (wrapped in plastic) between folds.

After the final chill, roll the dough into a large rectangle about 0.5 cm thick. Using a sharp knife or pizza cutter, cut the dough into triangles (approximately 12 cm on the base).

Starting at the base of each triangle, roll tightly toward the tip to form a crescent shape; place each croissant on a parchment‑lined baking sheet, spacing them evenly.

Cover the shaped croissants loosely with a clean kitchen towel and let them proof for 30–45 minutes, until noticeably puffy.

Preheat the oven to 400°F (400°F). Meanwhile, beat the remaining egg and brush the tops of the proofed croissants for a glossy, golden finish.

Bake the croissants for 12–15 minutes, rotating the sheet halfway through, until they are deep golden brown and flaky.

Remove from the oven and transfer to a wire rack; let cool for at least 10 minutes before serving to allow the layers to set.