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Happy National Croissant Day! Making croissants from scratch can be a delightful culinary adventure. Here's a simple step-by-step guide to making flaky, buttery pastries:

Ingredients:
4 cups (500g) all-purpose flour
1/3 cup (65g) granulated sugar
2 1/4 teaspoons (7g) active dry yeast
1 1/4 cups (300ml) warm milk
1 teaspoon salt
1 cup (225g) unsalted butter, cold
1 egg, beaten (for egg wash)

Instructions:
Activate the Yeast: In a small bowl, mix the warm milk and sugar until the sugar dissolves. Sprinkle the yeast over the surface and let it sit for about 5-10 minutes until frothy.

Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. Stir until a rough dough forms.

Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-10 minutes until it becomes smooth and elastic. Shape it into a ball.

Rest the Dough: Place the dough in a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.

Prepare the Butter Block: While the dough is rising, pound the cold butter between two sheets of parchment paper or plastic wrap into a flat rectangle about 1/2 inch thick. Chill it in the refrigerator until firm but still pliable.

Create Layers: Roll out the risen dough on a floured surface into a large rectangle, about 1/4 inch thick. Place the butter block in the center of the dough and fold the sides over it, like you're folding a letter.

Roll and Fold: Roll out the dough into a long rectangle again. Fold one-third of the dough over the center, then fold the other third over the top, like folding a letter again. This creates layers. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Repeat Rolling and Folding: Remove the dough from the refrigerator and repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.

Shape the Croissants: After the final chill, roll out the dough into a large rectangle, about 1/4 inch thick. Cut the dough into triangles. Roll each triangle tightly, starting from the wide end, and curve the ends to form a crescent shape.

Proof the Croissants: Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between each one. Cover them loosely with plastic wrap and let them rise at room temperature for about 1-2 hours, or until they double in size. (if you giggle the tray, they should giggle like jello, that means they are fully proofed and ready).

Bake: Preheat the oven to 375°F (190°C). Brush the risen croissants with beaten egg wash. Bake them for about 15-20 minutes, or until they are golden brown and flaky.

Enjoy: Let the croissants cool slightly on a wire rack before serving. Enjoy them warm with your favorite jam or simply plain. Happy baking!

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