Croissants are a delightful French pastry known for their flaky layers and buttery flavor. Making them from scratch might seem daunting, but with a bit of patience and the right technique, you can create homemade croissants that rival those from a bakery. Get ready to embark on a culinary journey to create these buttery, golden crescents of deliciousness!

Ingredients

• For the Dough:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/4 teaspoons salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm milk
• 1/4 cup water
• 1 cup cold unsalted butter, cut into thin slices
• For the Butter Layer:
• 1 1/4 cups cold unsalted butter
• For Glaze (Optional):
• 1 egg
• 1 tablespoon water

Directions

1. Activate the Yeast:
   In a small bowl, combine warm milk, water, and a pinch of sugar.
   Sprinkle the yeast over the mixture, give it a gentle stir, and let it sit for about 5-10 minutes until it becomes frothy.
2. Mix the Dough:
   In a large bowl, mix the flour, sugar, and salt together.
   Pour the activated yeast mixture into the dry ingredients and stir until a dough forms.
   Knead the dough for a few minutes until it's smooth.
3. Chill the Dough:
   Shape the dough into a rectangle and wrap it in plastic wrap.
   Refrigerate it for at least 1 hour or overnight.
4. Prepare the Butter Layer:
   Place the cold butter between two sheets of parchment paper.
   Use a rolling pin to pound and shape the butter into a rectangle, similar in size to the dough.
   Chill the butter layer in the refrigerator for 20-30 minutes.
5. Laminate the Dough:
   Roll out the chilled dough on a floured surface into a larger rectangle, about 1/4-inch thick.
   Place the cold butter layer on one half of the dough and fold the other half over it.
   Roll out the dough again into a rectangle, then fold it into thirds like a letter.
   Wrap the dough in plastic and chill for 30 minutes.
   Repeat the rolling and folding process two more times, chilling the dough in between.
6. Shape and Cut:
   Roll out the laminated dough into a large rectangle, about 1/4-inch thick.
   Cut the dough into triangles, with each base being around 4 inches wide.
7. Roll the Croissants:
   Starting at the base of each triangle, roll the dough towards the tip to form a croissant shape.
   Place the croissants on a baking sheet lined with parchment paper.
8. Let Them Rise:
   Cover the croissants with a clean kitchen towel and let them rise at room temperature for 1-2 hours, or until they've doubled in size.
9. Preheat and Glaze (Optional):
   Preheat your oven to 400°F.
   If desired, whisk an egg with a tablespoon of water and brush it over the croissants for a shiny finish.
10. Bake:
    Bake the croissants for 15-20 minutes, or until they are golden brown and flaky.
11. Serve:
    Allow the croissants to cool slightly before indulging in their buttery, flaky goodness.

Enjoy your homemade croissants with a cup of coffee or tea. Bon appétit!