Easy Croissant Food Network

Instructions

1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until frothy.

2. In a large mixing bowl, whisk together the sugar, salt, and 1 cup of flour.

3. Pour the yeast mixture into the dry ingredients and mix until well combined.

4. Gradually add the remaining flour, 1/2 cup at a time, until the dough comes together.

5. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

6. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

7. While the dough is rising, place the cold butter between two sheets of parchment paper and pound it with a rolling pin to flatten and soften it.

8. Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.

9. Place the flattened butter in the center of the dough and fold the dough over the butter, sealing the edges.

10. Roll out the dough again into a rectangle and fold it into thirds like a letter.

11. Repeat the rolling and folding process two more times, chilling the dough in the refrigerator for about 30 minutes between each turn.

12. After the final turn, wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight.

13. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

14. Roll out the chilled dough on a floured surface into a rectangle about 1/4 inch thick.

15. Cut the dough into triangles and roll each triangle into a croissant shape.

16. Place the croissants on the prepared baking sheet, leaving some space between each one.

17. Brush the croissants with the beaten egg wash.

18. Bake in the preheated oven for 15-20 minutes or until golden brown and flaky.

19. Allow the croissants to cool slightly before serving.