In a bowl, mix 1 CUP all purpose flour with the water and yeast. Mix it until smooth and let it rise for 1 hour

2

After it rises, add the remaining flour, milk, melted butter and salt

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3

Knead the dough for a minute and then cover it with a wet paper towel. Let it sit for 20 minutes

4

Now, knead the sought for 10 minutes by hand and should be smooth and elastic when done. Wrap the dough in plastic wrap. Let it sit in the fridge for half an hour.

5

Place the cold butter in between two pieces of plastic wrap. Use a rolling pin to pound out the butter into an 8 inch square. Measure it with a ruler

6

Place the butter in the fridge for two minutes. Meanwhile, take the dough out of the fridge and put it only a lightly floured surface

7

Roll the dough into a 9 by 17 in rectangle. Measurements are important

8

Dough rolled out 🙌

9

Now take the butter out of the fridge and place it on the rolled out dough. Place the butter at the middle-bottom of the dough, but not going off of it. Align the dough and butter

10

Fold the top half of the rectangle down over the butter and bottom half. Press together the edges of the dough. I should almost be completely sealed in the dough.

11

Now roll the butter and dough out into a 9 by 18 inch rectangle

12

Now fold the rectangle into two thirds like a letter. Start with the narrow end and fold the bottom third to the middle. The fold the top third down. This is called a "turn"

13

Turn the dough so the single fold is at you left. It should be like the spine of a book.

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Now roll the dough out again to a 9 by 18 inch rectangle. Repeat the "turn" again.

15

Refrigerate the dough for at least 1 hour

16

Take the dough out and make. Two more 9 by 18 inch turns. In total there should be 4 turns.

17

Wrap the dough and refrigerate it overnightThis helps it's flavor and is a term called proofing

18

The next day, take out 2 baking sheets and cover it with parchment paper

19

Take the dough out of the fridge and cut it in half. Look at those layers 🙌🙌😂

20

Parchment paper

21

On a lightly floured surface, roll out half the dough into a 6 1/2 by 20 inch rectangle.Do the same with the other half. Trim the edges if they are uneven.The dough should be about 1/4 to 1/8 in thick

22

Put each rectangle onto the baking sheets and refrigerate for 20 minutes. To be honest I put mine on my back porch because it was like 10 degrees.

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Now we cut the triangle! It has to be in a very uniform way. This is called notching the dough.

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Start on the left bottom side of the edge on the rectangle ✏️📔. It's where the pencil is pointing on the notebook.

25

Measure 5 inches from the end. Make a tiny notch with the knife. Now measure another 5 inches from the first notch. Make a second notch.

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Repeat this until you have four sections (there will be 4 if you measured right)

27

Turn the rectangle around so the in notched side is acing you. We will now notch this side. Start on the left and measure 2 1/2 inches from the end. Make a notch

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Now measure 5 inches from the first notch and make a second notch there. Keep measuring 5 inches and making notches until you reach the end of the dough.

29

Now connect the notches from the right and left sides to make triangles. Separate the triangles. Now make a cut at the bottom flat side of the rectangle to make the recognizable croissant shape.

30

Now starting from the base up, roll the triangle. Once done, put on the baking sheet and proof the dough for 1 hour I. A warm room.

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Preheat the oven to 375. Combine 1 egg with a tablespoon milk to make an egg wash and brush over the croissants

32

Once oven is heated, place the croissants in the over for 15 minutes. When time is up, switch the two racks and rotate them. This ensures even cooking. Bake for another 15 minutes until golden

33

Take them out and eat em!! I also made homemade butter which was really good with the croissants.