Our Classic Croissant Recipe

**Ingredients:**
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tbsp (10g) salt
- 1 tbsp (10g) active dry yeast
- 1 1/4 cups (300ml) warm milk (110°F/45°C)
- 1 cup (225g) unsalted butter, cold and cut into slices
- 1 egg, beaten (for egg wash)

**Instructions:**

1. **Prepare the Dough:**
  - In a large mixing bowl, combine flour, sugar, and salt.
  - Dissolve the yeast in warm milk and let it sit for about 5 minutes, until frothy.
  - Add the yeast mixture to the dry ingredients and mix until a dough forms.
  - Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
  - Shape the dough into a ball, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, until doubled in size.

2. **Prepare the Butter:**
  - Place the cold butter slices between two pieces of parchment paper.
  - Use a rolling pin to flatten and shape the butter into a 6-inch square.
  - Chill the butter square in the refrigerator until firm.

3. **Laminate the Dough:**
  - On a floured surface, roll out the dough into a 12-inch square.
  - Place the chilled butter square in the center of the dough.
  - Fold the corners of the dough over the butter to encase it completely.
  - Roll out the dough into a long rectangle, about 8x24 inches.
  - Fold the dough into thirds, like a letter.
  - Rotate the dough 90 degrees and roll out again into an 8x24 inch rectangle.
  - Fold into thirds again, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  - Repeat the rolling, folding, and chilling process two more times.

4. **Shape the Croissants:**
  - Roll out the chilled dough into a large rectangle, about 1/4 inch thick.
  - Cut the dough into triangles (base about 4 inches wide and height about 8 inches).
  - Starting from the base, roll each triangle tightly towards the tip.
  - Place the rolled croissants on a baking sheet lined with parchment paper, with the tip tucked underneath.

5. **Proof and Bake:**
  - Cover the croissants with a kitchen towel and let them proof in a warm place for about 1-2 hours, until doubled in size.
  - Preheat the oven to 375°F (190°C).
  - Brush the croissants with the beaten egg.
  - Bake for 15-20 minutes, until golden brown and crispy.

Enjoy your freshly baked, buttery, and flaky croissants from Hot Home Bakery!