Classic Croissant Dough

Instructions

1. Mix the flour, sugar, salt, yeast, water, milk and 40 g butter until a smooth dough forms (about 4 minutes in a mixer). Shape into a rectangle, wrap and refrigerate 8 hours or overnight.
2. Pound the 280 g cold butter between parchment into a 7x7-inch square and chill until firm but pliable.
3. Roll the dough into a 14x7-inch rectangle. Place the butter block on one half, fold the other half over and pinch to seal.
4. Roll to about 24 inches long, fold in thirds like a letter, wrap and chill 30 minutes. Repeat the roll and fold two more times with 30-minute chills.
5. Roll the dough to a 9x32-inch rectangle, about 1/4 inch thick. Cut long triangles about 4 inches at the base.
6. Roll each triangle up from the base, tip tucked underneath, and place on lined sheets.
7. Proof at 75 F (24 C) for 2 hours until puffy and jiggly. Brush with egg glaze.
8. Bake at 400 F (200 C) for 18 minutes until deep golden brown, then cool 10 minutes.