Servings: About 12 croissants
Prep Time: 2–3 hours (including chilling and rising)
Bake Time: 20–25 minutes

Ingredients

For the Dough:

4 cups (500g) all-purpose flour

1/4 cup (50g) granulated sugar

1 tbsp (10g) instant dry yeast

1 1/4 tsp (7g) salt

1 cup (240ml) warm whole milk

1/4 cup (60ml) warm water

2 tbsp (30g) unsalted butter, melted

For the Butter Block:

1 1/4 cups (285g) unsalted butter, cold but pliable

For Brushing: