Croissant

Preparing the Dough

In a large bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy.

Add the warm milk, sugar, and salt to the yeast mixture, and stir to combine.

Gradually add the flour, mixing until a dough forms.

Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

Preparing the Butter Layer

Place the chilled butter slices between two sheets of parchment paper.

Use a rolling pin to flatten the butter into a rectangular shape about 1/4 inch thick.

Refrigerate the butter slab until firm.

Laminating the Dough

Roll out the risen dough on a lightly floured surface into a rectangle about twice the size of the butter slab.

Place the butter slab in the center of the dough and fold the edges of the dough over the butter to encase it completely.

Roll the dough out into a long rectangle, then fold it into thirds, like a letter.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each turn.

Shaping the Croissants

Roll the dough out into a large rectangle about 1/4 inch thick.

Cut the dough into triangles, about 5 inches wide at the base.

Make a small slit at the base of each triangle and gently stretch the dough.

Roll the triangles from the base to the tip to form croissant shapes.

Place the croissants on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and let them rise for about 1-2 hours until puffy.

Baking

Preheat the oven to 375°F (190°C).

Brush the croissants with the beaten egg for a glossy finish.

Bake the croissants for about 15-20 minutes until golden brown and flaky.

Serving

Let the croissants cool slightly on a wire rack before serving.