Making French croissants is a rewarding process that involves layers of buttery, flaky pastry. Here's a detailed step-by-step guide:

Ingredients

For the dough:

• 500 g (4 cups) all-purpose flour
• 60 g (1/4 cup) granulated sugar
• 10 g (2 tsp) salt
• 10 g (1 packet) instant yeast
• 300 ml (1 1/4 cups) whole milk, cold
• 30 g (2 tbsp) unsalted butter, melted and cooled

For the butter block:

• 250 g (2 sticks + 2 tbsp) unsalted butter, cold

For finishing:

• 1 egg, beaten (for egg wash)

Steps

1. Prepare the dough:

1. Mix dry ingredients: In a large bowl, combine flour, sugar, salt, and yeast.
   • Note: If using active dry yeast, dissolve it in warm milk before mixing.
2. Add wet ingredients: Pour in cold milk and melted butter. Mix until a shaggy dough forms.
3. Knead: Knead on a lightly floured surface for about 5–7 minutes until smooth and elastic.
4. Chill: Wrap the dough in plastic wrap and refrigerate for 1–2 hours.

2. Prepare the butter block:

1. Shape the butter: Place the cold butter between two sheets of parchment paper.
2. Flatten: Pound and roll it into a 15x15 cm (6x6 inch) square.
3. Chill: Refrigerate until firm but pliable, about 20 minutes.

3. Laminate the dough:

1. Roll the dough: On a floured surface, roll the dough into a 30x30 cm (12x12 inch) square.

2. Place the butter block: Center the butter block on the dough like a diamond. Fold the corners of the dough over the butter to completely encase it. Pinch the edges to seal.

3. Roll and fold:

   • Roll the dough into a long rectangle (20x60 cm / 8x24 inches).
   • Fold the dough like a letter: fold the top third down, then the bottom third up.

4. Chill: Wrap in plastic wrap and refrigerate for 30 minutes.

5. Repeat laminations:

   • Repeat the rolling, folding, and chilling process two more times (three folds in total).
   • Chill the dough for at least 4 hours or overnight after the final fold.

4. Shape the croissants:

1. Roll out the dough: Roll the dough into a large rectangle (20x100 cm / 8x40 inches) about 3–4 mm thick.
2. Cut triangles: Using a sharp knife or pizza cutter, cut the dough into long triangles (base: 10 cm, height: 20 cm).
3. Shape:
   • Make a small notch at the base of each triangle.
   • Roll tightly from the base to the tip, slightly stretching the dough as you roll.
   • Curve the ends to form a crescent shape, if desired.

5. Proof and bake:

1. Proof: Place the croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rise at room temperature for 1.5–2 hours, until puffy and jiggly.
2. Egg wash: Brush the croissants with beaten egg for a golden finish.
3. Bake: Preheat your oven to 200°C (400°F). Bake for 10 minutes, then reduce the temperature to 180°C (350°F) and bake for another 10–15 minutes, until golden brown.

Tips for Success

• Keep everything cold: Cold butter and dough are essential for maintaining the layers.
• Don’t rush the proofing: Proper proofing ensures a light and airy texture.
• Work quickly during laminations: Minimize the time the butter is exposed to room temperature to prevent melting.