Directions

Proof yeast with warm water and sugar in a large bowl for 15 minutes until yeast activates.

Add milk and salt to yeast mixture. Gradually add flour and beat for 5 minutes. Dough will be sticky. Scrape dough onto a floured pan. Cover and refrigerate for 30 minutes till cold.

On a floured counter roll dough out into a rectangle till dough is 1/2 cm thick.

Slice butter thinly and place in the middle of the third section of the dough in a line. Fold the dough over the third and put another line of butter on top and fold the last section of dough on top. Roll out dough till it is 1 centimeter thick. Repeat process.

Wrap dough in saran and refrigerate for 30 minutes till cold.

Roll dough out till it is 1/2 centimeter thick. Try to shape into a parallelogram that 24" x 16". Cut in half length-wise. Cut into triangles 16 triangles as shown.

Roll up each rectangle from the wide base. Place on a parchment paper lined pan with the tip of the croissant tucked under. Curl the ends of the croissant forming a crescent moon shape. Allow to rise for 2 hours.

Beat egg wash together. Brush croissants with egg wash and bake for 20 - 25 minutes till lightly golden brown.