How to Make Croissants

Buttery flaky and perfect homemade croissants!
Ingredients
14 cup 4 Tbsp 56g unsalted butter softened to room temperature
4 cups 500g allpurpose flour spooned leveled plus more for rollingshaping
14 cup 50g granulated sugar
2 teaspoons salt
1 Tablespoon active dry or instant yeast
1 and 12 cups 360ml cold whole milk
Butter Layer
1 and 12 cups 340g unsalted butter softened to room temperature
2 Tablespoons 16g allpurpose flour
Egg Wash
1 large egg
2 Tablespoons 30ml whole milk
Instructions

Preliminary notes Watch the video below and use the stepbystep photos before you begin. Read the recipe before beginning. Make room in the refrigerator for a baking sheet. In step 6 and again in step 13 you will need room for 2 baking sheets.
Make the dough Cut the butter in four 1Tablespoon pieces and place in the bowl of an electric stand mixer fitted with the dough hook attachment or you can use a handheld mixer or no mixer but a stand mixer is ideal. Add the flour sugar salt and yeast. Turn the mixer on lowmedium speed to gently combine the ingredients for 1 minute. With the mixer running slowly pour in the milk. Once all of the milk is added turn the mixer up to medium speed and begin to knead the dough.
Knead the dough Keep the dough in the mixer and beat for an additional 5 full minutes or knead by hand on a lightly floured surface for 5 full minutes. If youre new to breadbaking my How to Knead Dough video tutorial can help here. If the dough becomes too sticky during the kneading process sprinkle 1 teaspoon of flour at a time on the dough or on the work surfacein the bowl to make a soft slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading the dough should still feel a little soft. Poke it with your fingerif it slowly bounces back your dough is ready to rest. You can also do a windowpane test to see if your dough has been kneaded long enough tear off a small roughly golfballsize piece of dough and gently stretch it out until its thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so your dough has been kneaded long enough and is ready to rest. If not keep kneading