Buttery Croissants

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled
• 1/2 cup milk
• 1 egg, beaten (for egg wash)

Directions:

1. In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Cut in chilled butter until mixture resembles coarse crumbs.
3. Add yeast mixture and milk to the flour mixture. Mix until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth.
5. Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
6. Roll out the dough into a large rectangle. Fold the dough into thirds (like a letter), then roll out again and fold into thirds. Repeat this process twice more.
7. Roll out the dough to 1/4-inch thickness and cut into triangles. Roll each triangle from the base to the tip to form croissants.
8. Place the croissants on a baking sheet, cover with a towel, and let them rise for 1-2 hours.
9. Preheat the oven to 375°F (190°C). Brush the croissants with egg wash and bake for 15-20 minutes until golden brown.
10. Serve warm and enjoy!