2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 and 1/4 cups unsalted butter, cold and cubed
1/2 cup cold water
1/4 cup cold milk
1 tablespoon active dry yeast
1 egg, beaten (for egg wash)


1.In a large mixing bowl, combine the flour, sugar, and salt.
2.Add the cold cubed butter to the flour mixture and use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs.
3.In a separate small bowl, combine the cold water, cold milk, and active dry yeast. Stir until the yeast is dissolved.
4.Pour the yeast mixture into the flour mixture and gently stir until a dough forms. Be careful not to overmix.
5.Transfer the dough onto a lightly floured surface and knead it gently for about 5 minutes, until it becomes smooth.
6.Shape the dough into a ball, cover it with plastic wrap, and refrigerate for at least 1 hour.
7.After the dough has chilled, take it out of the refrigerator and place it on a lightly floured surface.
8.Roll the dough into a large rectangle, about 1/4 inch thick.
9.Fold the bottom third of the dough up to the center, then fold the top third of the dough over the folded portion.
10.Turn the dough 90 degrees and repeat the rolling and folding process.
11.Wrap the dough in plastic wrap and refrigerate for another 30 minutes.
12.Preheat the oven to 400°F (200°C).
13.Take the chilled dough out of the refrigerator and roll it out into a large rectangle again.
14.Cut the rectangle into triangles and gently roll each triangle from the base towards the tip, forming the croissant shape.
15.Place the shaped croissants onto a baking sheet lined with parchment paper.
16.Brush each croissant with the beaten egg to give them a shiny, golden-brown finish.
17.Bake the croissants in the preheated oven for about 15-20 minutes, or until they're golden brown and crispy.
18.Remove the croissants from the oven and let them cool on a wire rack before serving.


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