Ultimate Homemade Croissants: Flaky French Perfection

Classic French croissants with a flaky, buttery exterior and tender layers inside, perfect for brunch or special occasions.

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In a large bowl, whisk together flour, sugar, salt, and instant yeast.
Slowly pour the warm milk into the dry mix while stirring until a rough dough forms.
Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic.
Shape the dough into a ball, cover, and refrigerate for at least 1 hour.
Roll cold butter into a rectangle about 8 x 5 inches.
Roll the chilled dough into a rectangle about 12 x 10 inches and place butter on lower two-thirds.
Fold the dough over the butter and seal the edges.
Roll into a long rectangle and fold into thirds, chill for 1 hour.
Repeat the rolling and folding process two more times.
Roll the dough to 1/4 inch thick, trim edges, and cut into triangles.
Roll each triangle toward the tip to form crescents and place on a baking sheet.
Let croissants proof at room temperature until doubled in size (1–2 hours).
Preheat the oven to 400°F and brush croissants with egg wash.
Bake for 15–20 minutes until golden and flaky.
Cool on a rack for 10 minutes before serving.