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Picture this: a lazy Sunday morning, a cup of your favorite coffee in hand, and the irresistible aroma of freshly baked buttery croissants wafting through your kitchen. These croissants are a testament to the magic of baking — crisp on the outside, soft and buttery on the inside. A fun project for a cozy weekend, these delightful pastries are sure to impress at any breakfast or brunch table and will leave everyone reaching for seconds (or thirds!).
In a large mixing bowl, combine 4 cups of all-purpose flour, 2 tablespoons of sugar, and 1 teaspoon of salt.
Dissolve 1 tablespoon of instant yeast in 1/2 cup of lukewarm water and let it sit until foamy, about 5 minutes.
Add the yeast mixture and 1 cup of room temperature milk to the dry ingredients and mix until you have a sticky dough.
On a floured surface, knead the dough for about 7-10 minutes, until smooth and elastic. Shape the dough into a rectangle, cover with plastic wrap, and refrigerate for 1 hour.
In the meantime, prepare the butter block by placing 1 1/2 cups of unsalted butter between two sheets of plastic wrap and flattening it to a rectangle about 1/2 inch thick. Chill in the fridge.
Roll out the dough into a large rectangle, larger than your butter block. Place the butter block in the center and fold the dough over the butter, encasing it completely.
Roll out the dough into another rectangle and fold into thirds, like a letter. This is the first turn. Wrap in plastic and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
Roll out the dough into a large rectangle about 1/4 inch thick. Cut the dough into triangles.
Starting at the wide end of a triangle, roll it up towards the tip to form a crescent shape. Place on a baking sheet lined with parchment paper.
Cover and let the shaped croissants rise at room temperature for about 1 to 1.5 hours until puffy.
Preheat your oven to 400°F (200°C). Brush the croissants with a glaze made from 1 beaten egg and 1 egg yolk.
Bake the croissants for 15-20 minutes until golden brown and flaky. Cool on a wire rack before serving.
