- Prepare the Dough:
- In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
- Make a well in the center of the dry ingredients and pour in the warm milk and water. Stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Shape the dough into a ball.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight.
- Prepare the Butter Block:
- Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and flatten the butter into a rectangle, about 1/2 inch thick. Chill the butter block in the refrigerator for at least 30 minutes.
- Laminate the Dough:
- On a lightly floured surface, roll out the chilled dough into a rectangle, about 1/4 inch thick.
- Place the chilled butter block in the center of the dough rectangle. Fold the sides of the dough over the butter to encase it completely.
- Roll out the dough into a long rectangle, about 1/4 inch thick. Fold the bottom third of the dough up, then fold the top third down, like folding a letter.
- Rotate the dough 90 degrees, then roll it out into another rectangle and repeat the folding process. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Shape the Croissants:
- Roll out the chilled dough into a large rectangle, about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into triangles.
- Starting at the wide end of each triangle, roll up the dough tightly to form croissants. Place the croissants on a baking sheet lined with parchment paper, seam side down.
- Proof the Croissants:
- Cover the shaped croissants loosely with plastic wrap and let them rise in a warm place for about 1-2 hours, or until doubled in size.
- Bake the Croissants:
- Preheat your oven to 375°F (190°C). Brush the proofed croissants with beaten egg.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky.
- Serve:
- Allow the croissants to cool slightly before serving. Enjoy warm or at room temperature.
These homemade croissants may require some time and effort, but the result is buttery, flaky, and delicious. Enjoy them plain or with your favorite fillings!