🥐 Homemade Bakery-Style Butter Croissants

Ingredients
For the Dough:
500 g (4 cups) all-purpose flour
250 ml (1 cup) warm milk
50 g (¼ cup) granulated sugar
7 g (2¼ tsp) active dry yeast
10 g (1¾ tsp) salt
1 large egg
40 g (3 tbsp) unsalted butter, softened
1 tsp vanilla extract (optional)
For the Butter Layer:
250 g (1 cup + 2 tbsp) cold unsalted butter
For the Egg Wash:
1 egg
1 tbsp milk
👩‍🍳 Instructions
Make the dough: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until slightly foamy.
Add the flour, salt, egg, softened butter, and vanilla. Mix until a dough forms.
Knead for about 8–10 minutes, until the dough is smooth and elastic.
Cover the dough and let it rise in a warm place for about 1–1½ hours, or until doubled in size.
Prepare the butter: Place the cold butter between two sheets of parchment paper and roll it into a flat square, about 15 × 15 cm (6 × 6 inches).
Roll the risen dough into a rectangle, approximately 30 × 15 cm (12 × 6 inches). Place the butter square in the center and fold the dough over it, completely enclosing the butter.
Roll the dough into a long rectangle, then fold it into thirds like a letter. Chill for 30 minutes.
Repeat the rolling and folding process 2 more times, chilling the dough for about 30 minutes between each fold.
Roll the dough into a thin rectangle. Cut it into long triangles.
Starting from the wide end, gently roll each triangle toward the tip to form a classic croissant shape.
Place the croissants on a parchment-lined baking sheet, leaving space between them. Cover loosely and let them proof for 1–2 hours, until noticeably puffy.
Mix the egg with 1 tablespoon of milk and gently brush the croissants with the egg wash.
Bake in a preheated oven at 400°F (200°C) for about 18–22 minutes, or until beautifully puffed and golden brown.
Let them cool slightly on a wire rack, then enjoy those crispy, buttery, flaky layers! 🥐✨