1️⃣ Make the dough

1. Mix flour, sugar, salt, and yeast in a bowl.

2. Add cold milk and softened butter.

3. Knead 5–8 minutes until smooth.

4. Shape into a rectangle, cover, and refrigerate at least 2 hours (or overnight).

2️⃣ Prepare the butter block

1. Place butter between two sheets of baking paper.

2. Roll into a 20 × 20 cm square.

3. Chill until firm but still bendable.

3️⃣ Lamination (creating layers)

1. Roll dough into a 40 × 20 cm rectangle.

2. Place butter block on one half and fold dough over it.

3. Seal edges.

Folding process (3 turns)

• Roll into a long rectangle.

• Fold into thirds (like a letter).

• Chill 30–45 minutes.

👉 Repeat this roll-and-fold 3 times total.

4️⃣ Shape the croissants

1. Roll dough to about 4 mm thickness.

2. Cut long triangles (base ~8–9 cm).

3. Stretch slightly and roll from base to tip.

4. Curve ends inward for classic shape.

5️⃣ Proof

• Place on tray, cover loosely.

• Let rise 2–3 hours at room temp until puffy and jiggly.

6️⃣ Bake

1. Brush with egg wash.

2. Bake at 200 °C (390 °F) for 15–20 minutes
   until deep golden brown.