Homemade Croissants

In the bowl of a stand mixer fitted with the dough hook, combine the flour, 240g milk, sugar, salt, and yeast. Mix on low until a dough forms, about 2 minutes. Cut 28g of the butter into small cubes and add to the bowl. Continue to knead on low to incorporate the butter.

Increase the speed to 3 and continue to knead until the dough is smooth, about 8 minutes. Shape into a ball, place in a clean bowl, cover with plastic wrap, and refrigerate for 8 to 12 hours.

Once you move the dough to the fridge, prepare the remaining 227g butter. Remove from the fridge and cut each stick of butter in half lengthwise. Lay them side by side on a sheet of parchment paper. Place another piece of parchment paper on top. Using a rolling pin, start gently pounding the butter to flatten it into a square. Continue to roll the butter into an 8- by 8-inch square. Use a metal bench scraper to help guide the butter and to keep the edges straight. Wrap in parchment paper, place on a sheet pan, and refrigerate along with the dough for 8 to 12 hours.

The next day, lightly flour your work surface. Working quickly, remove the dough from the bowl, loosely shape it into a square in your hands, and place it on your work surface. Lightly dust the top of the dough with flour, then roll into a 9- by 18-inch rectangle. Arrange the dough so that a short side is facing you. Brush off any excess flour. Remove the butter square from the fridge, remove the parchment paper, and place in the center of the dough. Fold the top of the dough over the butter, then bring the bottom of the dough up to meet it. Pinch the edges together to seal. Fold the left side of the dough over and repeat on the right side, then press the dough together to seal. The butter should now be completely wrapped in dough.

Working quickly, use the rolling pin to gently flatten the dough. Roll the dough into a 9- by 20-inch rectangle, adding more flour as needed to keep the dough from sticking. (If your kitchen is super warm, wrap the dough in plastic wrap and refrigerate for 30 minutes at any time during this process.) With a short side facing you, brush off any excess flour. Take the top third of the dough and fold it over the middle third. Take the bottom third and fold it over the top, as you would fold a letter. Use the rolling pin to flatten the envelope of dough slightly by pressing it into the dough. Wrap tightly in plastic wrap and refrigerate for 2 hours.

Lightly flour the work service. Place the dough on your work surface with a short side facing you. Repeat the lamination process from the previous step. Refrigerate for 2 hours and then repeat the lamination process once more. Refrigerate for 2 hours.

Lightly flour the work surface. Place the dough onto your work surface with a short side facing you. Gently flatten the dough then roll into an 8- by 16-inch rectangle. Wrap tightly in plastic, place on a sheet pan, and refrigerate for 12 to 16 hours.

The next morning, turn on the oven and line a sheet pan with parchment paper.

Lightly flour your work surface. Roll the dough into a 10- by 20-inch rectangle, then position it so that a long side is facing you. Brush off any excess flour. Using a pizza cutter or a knife, slice the dough into four (5- by 10-inch) rectangles by cutting it down the middle and then cutting each half in half. Make a cut from the bottom left of each rectangle to the top right of the rectangle to create two long triangles out of each rectangle. You should now have 8 triangles. Cut a 1-inch slit into the bottom of each triangle.

Holding the bottom end of the triangle with the slit, open the slit with your fingers to make a V. Roll the dough up starting from the V and finishing with the tip of the triangle positioned underneath the croissant. Place each croissant 1 inch apart on the prepared baking sheet.

Transfer to the oven and let rise until the croissants have doubled in size, the edges are round and poofy, and they jiggle slightly when you lightly shake the tray, 1 1/2 to 2 1/2 hours.

Remove the croissants from the oven and place in the fridge while the oven heats. (Do not skip the refrigeration step.)

In a small bowl, whisk together the egg and remaining tablespoon of milk. When the oven has finished preheating, remove the croissants from the fridge and lightly brush with the egg wash.

Place the croissants in the oven and bake at 375°F (190°C) for 5 minutes.

The oven will then automatically reduce the temperature to 350°F (177°C). Continue to bake until the croissants are dark golden brown, 17 to 25 minutes.

Remove the croissants from the oven and let cool for 15 minutes before serving.