Instructions

• Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine 4¾ cups (570 g) all-purpose flour, ⅔ cup (160 ml) water, ⅔ cup (160 ml) whole milk, ⅓ cup (66 g) sugar, 3 tablespoons (43 g) unsalted butter (room temperature), 4 teaspoons instant yeast, and 2½ teaspoons salt. Mix and knead on low speed about 3 minutes, until the dough has just come together. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate overnight.
• Make the butter block: Cut 11 ounces (312 g) cold unsalted butter lengthwise and arrange the pieces in a rough 6-inch square on a piece of parchment paper. Cover with a second piece of parchment and use a rolling pin to pound and roll the butter into an 8-inch square. Trim and straighten the edges; place the trimmings on top and press lightly to form a neat 7-inch square. Wrap the butter block in the parchment and refrigerate at least 30 minutes.
• Enclose the butter: Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a 10-inch square. Orient the square so a straight side is facing you. Place the chilled butter block in the center on a 45° angle (so it looks like a diamond with a point toward you). Fold the nearest dough flap over the butter so its point reaches the center, then fold the opposite and side flaps to fully enclose the butter. Press the seams gently to seal.
• First turn and chill: On a lightly floured surface, roll the enclosed dough gently into an 8 × 14-inch rectangle. Fold the rectangle into thirds like a letter (a single "turn"). Place the folded dough on a baking sheet, cover with plastic wrap, and refrigerate 30 minutes.
• Second turn and chill: Remove the dough, place it seam-side down on a lightly floured surface, roll gently to an 8 × 14-inch rectangle again, fold into thirds (second turn), place on a baking sheet, cover, and refrigerate 30 minutes.
• Third turn and overnight chill: Repeat rolling to an 8 × 14-inch rectangle and fold into thirds a third time. Place the folded dough on a baking sheet, cover with plastic wrap, and refrigerate overnight.
• Prepare to shape: Line two baking sheets with parchment paper and set aside. Remove the laminated dough from the refrigerator. On a lightly floured surface, roll the dough into a 12 × 40-inch rectangle.
• Cut triangles: Using a pizza wheel or chef’s knife, cut the rectangle into long triangles with a base (wide end) of about 4 inches and a length (from base to tip) of about 10 to 12 inches.
• Shape croissants: Work with one triangle at a time. Gently stretch each triangle lengthwise about 1 inch. Cut a small slit in the center of the wide end, then starting at the base roll the triangle tightly but gently toward the tip. Tuck the tip underneath the bottom of the croissant to secure.
• Proof: Place the shaped croissants on the prepared baking sheets, spacing evenly (about 5 per sheet). Cover loosely with plastic wrap and set in a warm, humid spot until doubled in size, puffy, and slightly jiggly when the pan is shaken (~2 hours).
• Preheat oven: When the croissants have nearly finished proofing, preheat the oven to 400°F (204°C).
• Make and apply egg wash: In a small bowl, whisk together 1 egg and 2 teaspoons heavy cream. Once the oven is preheated, gently brush the tops of the proofed croissants with the egg wash. Let them rest 10 minutes after brushing.
• Bake: Bake the croissants one sheet at a time. Place a sheet in the preheated 400°F oven and bake 10 minutes, then reduce the oven temperature to 350°F (177°C) and bake an additional 5–10 minutes, or until the croissants are evenly deep golden brown.
• Cool and serve: Remove baked croissants from the oven and allow them to cool slightly on a wire rack or the baking sheet before serving.