Classic Croissants

Preparation of the Dough In a large bowl, mix together the flour, sugar, yeast, and salt.

Dough Preparation Continued Cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the center and pour in the cold milk and water. Mix until a dough forms. Cover and refrigerate for 1 hour.

Preparation of the Butter Block For the butter block, beat the cold butter and flour together with a rolling pin to form a 7x10-inch rectangle. Chill for 30 minutes.

Croissant Assembly On a lightly floured surface, roll out the dough to a 14x10-inch rectangle. Place the butter block over half of the dough and fold the other half over the butter. Seal the edges and fold the dough into thirds. Chill for 30 minutes.

Croissant Folding and Chilling Roll out the dough again and repeat the folding process. Chill for 30 minutes. Repeat this process 3 more times, chilling the dough for 30 minutes between each rolling and folding.

Croissant Shaping After the final chilling, roll out the dough and cut into triangles. Roll each triangle from the base to the tip and shape into crescents. Place on a baking sheet, cover, and let rise for 1 hour.

Final Steps Preheat the oven to 400°F (200°C). Beat the egg and heavy cream together, and brush the croissants. Bake for 15-20 minutes or until golden brown. Serve warm and enjoy!