how to make croissants 500g all-purpose flour 10g salt 50g sugar 10g instant yeast 300ml warm milk 250g cold unsalted butter, for laminating 1 egg, beaten (for egg wash) Instructions: Dough Preparation: In a large mixing bowl, combine flour, salt, sugar, and yeast. Slowly add warm milk while stirring until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Shape the dough into a ball, cover with plastic wrap, and let it rest in the refrigerator for 1 hour. Butter Lamination: Place the cold butter between two sheets of parchment paper. Pound the butter with a rolling pin until it forms a flat square, about 1/2 inch thick. Refrigerate the butter square for 10-15 minutes to firm up. Rolling and Folding: On a floured surface, roll out the dough into a large rectangle, about 1/4 inch thick. Place the butter square in the center of the dough. Fold the dough over the butter, sealing the edges. Rotate the dough 90 degrees and roll it out again into a rectangle. Fold the dough into thirds (like a letter). Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeating the Folding: Repeat the rolling and folding process (turning the dough 90 degrees before each roll) two more times, chilling the dough for 30 minutes between each fold. Shaping: After the final fold, roll out the dough into a large rectangle, about 1/4 inch thick. Cut the dough into triangles. Starting at the wide end, roll up each triangle tightly to form a croissant shape. Place the shaped croissants on a baking sheet lined with parchment paper. Proofing and Baking: Let the croissants proof at room temperature until they double in size, about 1-2 hours. Preheat the oven to 400°F (200°C). Brush the croissants with beaten egg for a shiny finish. Bake the croissants for 15-20 minutes, or until they are golden brown and flaky. Cooling: Allow the croissants to cool on a wire rack before serving.