Classic croissants made from homemade puff pastry

Ingredients:

Dough

• 3.5 cups of flour
• 1 cup of water at room temperature
• 0.5 cups semi-skimmed milk 2.5%, room temperature
• 5 tablespoons of sugar
• 1 packet (2 and 1/4 tsp) instant dry yeast
• 1 and 1/4 teaspoons salt
• 2 tbsp (30 g) butter, room temperature

Oil block

• 1 and 1/4 cups (290 g) butter, room temperature
• 1 egg, beaten with 2 tbsp water for greasing

Preparation:

1. Dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, water, milk, sugar, and yeast on low speed, then add the salt. Increase the speed to one level and knead the dough for about 4 minutes, adding the butter halfway through. When the dough is ready, the sides of the bowl should come out clean. Form the dough into a rectangle (the dough will be soft), place it on a baking sheet lined with parchment paper, and cover with a kitchen towel, then with plastic wrap. Let the dough rest for 90 minutes, then refrigerate for 1 to 8 hours.
2. Oil block: Form the butter into a 20cm square. If making ahead, refrigerate it before working with it, but remove it from the refrigerator afterward to allow it to soften. The butter should be the same consistency as the dough. Although their temperatures may differ, they should feel the same to the touch.
3. Place the chilled dough on a floured work surface and roll it out into a 35cm (14 in) square. Place the butter square in the center of the dough and rotate it so the corners of the butter face the middle of each side of the dough. Bring the corners of the dough together, folding the butter over like an envelope, and gently press the edges together. Roll the dough out into a rectangle approximately 50cm (20 in) long and fold the dough in thirds (this is called a single fold). Transfer the dough to a baking sheet, cover with a towel and plastic wrap, and refrigerate for 1 to 8 hours.
4. Repeat the entire process of rolling, folding, and chilling (for 1–8 hours) the dough two more times, rotating the dough 90 degrees before rolling each time. After the final rolling, let the dough rest for 4–12 hours before baking.
5. To bake 12 simple croissants, you'll need 600 grams of dough. Refrigerate any remaining dough. On a floured work surface, roll the dough into a 40 x 30 cm rectangle. Cut it in half horizontally, and then cut each half into 6 triangles.
6. Make a 2 cm slit on the short side of each triangle. (This slit helps the croissant form into a crescent shape.) Roll the croissant up, starting from the same side. Curve the croissant into a crescent shape, with the tip of the triangle at the bottom and facing away from the curve. If desired, pinch the two ends of the croissant together to maintain the curve. Place the croissants on a baking sheet lined with parchment paper, spacing them at least 7 cm apart, and cover with a kitchen towel or plastic wrap. Let rise for 2 hours.
7. Preheat oven to 190°C. Brush croissants with egg and bake for 15 minutes until golden brown.
   
   
   Croissants are best served the same day they're baked. If you want to make them ahead of time, you can prepare the dough, roll it up, and let it rise, then cut and shape the croissants. Freeze the croissants on a baking sheet and store them in a container. Defrost them completely and let them rise for 3 hours before baking.