Croissant

In a large mixing bowl, combine 500g all-purpose flour, 50g granulated sugar, 10g fine sea salt, and 7g instant yeast, whisking to evenly distribute ingredients. Add 280ml cold whole milk and 30g softened unsalted butter, then mix on low speed with a dough hook for 3 minutes until a shaggy, firm dough forms (do not overknead, as gluten will develop further during lamination). Shape the dough into a 20cm square, wrap tightly in plastic wrap, and chill in the refrigerator for 1 hour at 4°C (39°F).

While the dough chills, place 250g cold unsalted butter between two sheets of parchment paper, and pound it with a rolling pin into a uniform 19cm square that is 1cm thick, keeping edges straight and even. Remove the chilled dough from the fridge, roll it out to a 40cm square on a lightly floured surface. Place the butter square diagonally in the center of the dough, then fold the four dough corners over the butter to fully enclose it, pinching all seams tightly shut to prevent butter leakage during rolling.

Roll the sealed dough packet out on a lightly floured surface into a long, even 60cm x 20cm rectangle, applying steady, even pressure to keep thickness consistent across the whole sheet. Complete the first letter fold: fold the top third of the rectangle down to the center, then the bottom third up over it like folding a business letter to create 3 distinct layers. Rotate the dough 90 degrees, roll it again to a 60cm x 20cm rectangle, and repeat the letter fold for the second turn. Wrap tightly in plastic, and chill for 1 hour at 4°C to relax gluten and keep butter solid.

Remove the dough from the fridge, and repeat the rolling and letter fold process two more times for a total of 4 full turns, always rotating the dough 90 degrees before each roll to ensure even layer formation, and brushing off excess flour as you work to avoid tough, dry pastry. After the final fold, wrap the dough tightly and chill for a minimum of 2 hours (or up to 8 hours overnight) at 4°C to fully relax the gluten and prevent shrinkage during cutting and baking.

Roll the chilled laminated dough out to a 3mm-thick, 35cm x 50cm rectangle on a lightly floured surface, trimming the ragged edges with a sharp knife to expose the distinct, even layers of dough and butter. Cut the dough into 8 equal isosceles triangles, each with a 10cm base and 20cm height. Make a 1cm small snip in the center of each triangle base, then gently stretch each triangle slightly and roll it from the wide base up to the pointed tip, tucking the tip under the croissant to hold its shape during baking. Curve the ends slightly inward to form the classic crescent shape.

Arrange the shaped croissants 5cm apart on parchment-lined baking sheets, leaving room for expansion. Proof them in a warm, humid spot (24-26°C / 75-79°F, no hotter—higher heat will melt the butter layers) for 2 to 2.5 hours, until the croissants jiggle slightly when tapped, are visibly puffed, and show distinct layers at the cut edges. Preheat your oven to 200°C (400°F) while proofing finishes. Brush the tops of the proofed croissants gently with egg wash (1 whole egg beaten with 15ml/1 tbsp whole milk), then bake for 10 minutes at 200°C, reduce the oven temperature to 180°C (350°F), and bake for another 12-15 minutes until deep golden brown all over, with no pale doughy spots on the sides. Cool on a wire rack for 10 minutes before serving.