Classic Croissants

Method

1. Mix the flour, salt, sugar, and yeast in a large bowl. Add the cold milk and mix until a dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic. Wrap tightly in cling film and refrigerate for 1 hour.
2. Place the cold butter between two sheets of baking paper. Using a rolling pin, bash and roll it into a neat 15cm square, about 1cm thick. Refrigerate until firm but still pliable.
3. Roll the chilled dough into a rectangle roughly 30cm × 15cm. Place the butter square in the centre. Fold the dough over the butter like an envelope — left side over, then right side over. Pinch the seams to seal.
4. Roll the dough out lengthwise to about 50cm, then fold in thirds again (this is one "turn"). Wrap in cling film and refrigerate for 30 minutes. Repeat this process two more times for a total of three turns.
5. After the final rest, roll the dough to a large rectangle about 5mm thick. Using a sharp knife or pizza cutter, cut into long triangles (about 10cm base, 25cm tall).
6. Make a small notch at the base of each triangle. Gently stretch the dough, then roll from the base to the tip, curving the ends inward to form a crescent. Place on lined baking trays, well spaced apart.
7. Cover loosely with cling film and prove at room temperature for 2 hours, or until doubled in size. They should be visibly puffy and wobble when you shake the tray.
8. Preheat the oven to 200°C (180°C fan). Brush each croissant gently with beaten egg wash. Bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped. Cool on a wire rack.