French Croissants

👩‍🍳 Let's bake!

1. Mix flour, salt, sugar, yeast, and milk into a shaggy dough. Knead briefly until smooth, then chill 1 hour.
2. Pound the cold butter into a flat 18 cm square between parchment. Keep cold.
3. Roll dough into a rectangle, enclose the butter, and seal the edges.
4. Roll out and fold in thirds (a 'letter fold'). Chill 30 minutes. Repeat the roll-and-fold twice more, chilling between each.
5. Roll the final dough to 4 mm thick. Cut into long triangles.
6. Roll each triangle from base to tip and curve into a crescent. Place on a lined sheet pan.
7. Proof at warm room temperature 2 hours, until jiggly and nearly doubled.
8. Brush with egg wash. Bake at 200°C (400°F) for 16–18 minutes until deep golden. Cool before serving.