Croissants are a classic French breakfast pastry made by repeatedly folding and chilling yeast dough with a cold butter block. Fresh from the oven, they are crisp outside with a light, flaky interior.
Dissolve the yeast in the lukewarm milk. Knead with the flour, sugar, and salt to make a soft dough.
Cover the dough and let it rest until doubled in size.
Important: Place the cold butter block in the center of the rolled-out dough and fold the dough over it. Fold the dough into thirds and chill it in the refrigerator. Repeat this folding and chilling process 2 more times.
Roll the dough out thinly and cut it into triangles. Starting at the wide end, roll each triangle up tightly into a crescent shape.
Arrange the shaped croissants on a baking sheet and brush with egg. Let them rest until slightly puffed, then bake in the preheated oven until golden.
Important: If the butter begins to melt during folding, chill the dough in the refrigerator; otherwise, the layers will blend together. Allergens: Contains wheat (gluten), dairy (butter), and eggs. Caution: If the oven is too hot, the outside may brown quickly while the inside remains doughy.
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