Homemade Croissants

1. 1

   In a medium-sized liquid measuring cup, combine the warm milk, yeast, and 1 tablespoon of sugar. Let the mixture sit for 5 to 10 minutes until a light foam develops, then pour in the cold water and stir.

2. 2

   Using a stand mixer with the dough hook attached, whisk together the flour, remaining 3 tablespoons of sugar, and salt. Pour in the yeast mixture along with the very soft butter, then run the mixer at a slow setting for 1 minute to create a shaggy dough. Keep kneading at low speed for another 2 minutes so the dough gathers into a ball around the hook.

3. 3

   Place the dough onto a sheet of plastic wrap, patting it into a square roughly 1/2 inch thick. Wrap it securely and chill for 30 minutes.

4. 4

   Allow the butter for the butter block to stand for 15 minutes so it softens slightly. Slice it into 20 squares and arrange them in a 4x5 pattern on a piece of parchment paper. Cover with a second piece of parchment and roll into a 10-inch square, approximately 1/8-inch thick. Transfer this to a flat baking sheet and chill for 10 minutes until cold but still pliable.

5. 5

   On a work surface dusted lightly with flour, roll out the cold dough to form a 10x20-inch rectangle with a thickness of roughly 1/4-inch. Center the cold butter block on top of the dough. Bring the left and right edges of the dough over the butter so they touch in the middle, press the central seam to seal, and pinch the open top and bottom edges shut.

6. 6

   Roll the dough further into a 10x18-inch rectangle. Cut away any uneven short edges, then fold one-third of the dough inward over the middle, and fold the opposite third over that, as if folding a letter. Encase the dough in plastic and chill for 30 minutes, completing the initial turn.

7. 7

   Perform the same rolling, tri-folding, and 30-minute cooling steps three additional times, making four turns in total. Once the fourth turn is finished, wrap the dough securely and keep in the refrigerator overnight or for up to 18 hours.

8. 8

   Allow the dough to rest at room temperature for 20 minutes to yield slightly. Roll the dough into a 12x28-inch rectangle. Use a ruler to make marks along the bottom side at 4-inch intervals. On the top side, make a mark starting 2 inches from the left edge, then continue marking at 4-inch intervals.

9. 9

   Place a straightedge diagonally between the top and bottom markings and slice the dough using a pastry wheel to produce 14 identical triangles, keeping them draped loosely with plastic wrap.

10. 10

    Make a 3/4-inch slice in the middle of the wide end of each triangle. Peel the sliced corners back to create a V-shape, then roll the dough carefully starting from the wide base toward the point. Arrange the rolled dough on baking sheets with 6 inches of space between each, bend them slightly into a C-shape if you like, and drape loosely. Allow them to rise at room temperature (approximately 72°F / 22°C) for 2 1/2 to 3 hours, until they have doubled in size and look pillowy.

11. 11

    When the dough has been proofing for 2 hours, turn the oven on to preheat to 425°F (218°C). Beat the egg and heavy cream together in a small bowl until well combined to prepare the egg wash.

12. 12

    Take the cover off the sheet of croissants that has risen the most and paint them carefully with the egg mixture. Put the sheet into the oven, turn the heat down right away to 375°F (190°C), and bake for 15 to 20 minutes until they turn a dark golden brown. Bring the oven temperature back up to 425°F (218°C) before baking the remaining batches.

13. 13

    Allow the baked pastries to cool on the pans for 10 minutes, then serve them while still warm.

Recipe by @Preppy Kitchen on YouTube. See the original for their notes and tips.