500g all-purpose flour
60g sugar
2 tsp. fine salt
10g yeast

  • mix in stand mixer with dough hook

300ml milk

  • slowly add while mixing for 5 minutes
  • increase speed to medium and mix for 10 minutes, until dough comes away from the sides of the bowl
  • remove to a bowl, dust with flour, cover with a towel, and rest for 1 hour
  • flatten dough on a baking sheet, cover with plastic wrap, and chill for 1 hour

270g cold unsalted butter

  • place between two pieces of baking parchment, and pound into a 18x20cm (7x8”) rectangle
  • roll out dough to 20x35cm (8x14”) rectangle, place butter in the middle, and fold dough over both sides and pinch seam in the middle
  • roll out to 20x65cm (8x25”) rectangle, then fold in thirds
  • wrap and chill for one hour

second turn:

  • roll out dough to a 20x90cm (8x35”) rectangle, then fold in quarters so the ends meet in the middle, then fold in half
  • wrap and chill for two hours

croissants:

  • roll out dough to 20x60cm (8x24”) and fluff with your hands to relax the dough
  • cut dough into alternating triangles, with 10cm (4”) bases
  • gently strectch each triangle, then roll from the base, and bend in the points to make a crescent
  • place croissants on a lined baking sheet, cover, and proof for 2 hours in a warm place until doubled in size

3 eggs
pinch of fine salt

  • beat together in a small bowl, then rest for 5 minutes
  • brush croissants with egg wash and bake at 185°C (365°F) for 25 minutes, until golden brown

source: the french baker, p. 174-180