How to Make Croissants

For the Dough:

Yeast 1 Tablespoon (11g)

All Purpose Flour 3¾ cups (470g)

Granulated Sugar ⅓ cup (67g)

Salt 2 teaspoons (12g)

Whole Milk 1 cup (237ml)

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For the Roll In:

Unsalted Butter COLD 4½ sticks (2¼ cups) (508g)

All Purpose Flour 2 Tablespoons (15g)

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Egg for egg wash