Classic French Croissants

Instructions

1. 1
   Mix flour, sugar, salt, and yeast. Add cold milk and knead until smooth, about 8 minutes. Wrap in plastic and refrigerate overnight.
2. 2
   Pound cold butter between parchment sheets into a 15x15cm square. Keep it cold but pliable.
3. 3
   Roll chilled dough into a rectangle twice the size of the butter. Place butter in the center and fold dough over to enclose it completely.
4. 4
   Roll out into a long rectangle and fold in thirds (letter fold). Wrap and refrigerate 1 hour. This is the first turn.
5. 5
   Repeat rolling and folding two more times, chilling 1 hour between each turn. Three turns total.
6. 6
   Roll dough to 5mm thickness. Cut into triangles. Roll each triangle from base to tip, tucking the point underneath. Curve ends inward.
7. 7
   Place on parchment-lined baking sheets. Proof at room temperature for 2 hours until doubled and jiggly when the pan is gently shaken.
8. 8
   Brush with egg wash. Bake at 200°C (400°F) for 15-18 minutes until deep golden brown. Cool on a wire rack.