Butter Croissant

In a large bowl, combine flour, sugar, salt, and yeast. Add cold water, milk, and melted butter. Knead the dough by hand or with a stand mixer for 5-7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and refrigerate for at least 2 hours or overnight.

Place the cold laminating butter between two sheets of parchment paper and roll it out into an approximately 18x18 cm (7x7 inch) square. Return to the refrigerator while the dough rests.

Roll out the chilled dough into a rectangle approximately 20x40 cm (8x16 inches). Place the butter block on one half of the dough, leaving a small border of dough around the edges. Fold the other half of the dough over the butter, completely covering it. Pinch the edges to seal the butter inside. Gently roll the dough into a long rectangle (approx. 20x60 cm / 8x24 inches). Fold one end of the dough to the center, then fold the other end over it, like closing a book (this is a 'single fold'). Cover with plastic wrap and refrigerate for 30 minutes.

Repeat the previous step two more times. After each fold, roll out the dough, perform a 'single fold', cover, and refrigerate for 30 minutes. It's crucial that both the dough and butter remain cold to prevent the butter from escaping.

After the final rest, roll out the dough to about 3 mm (1/8 inch) thickness, forming a long rectangle (approx. 25x70 cm / 10x28 inches). Cut the dough into isosceles triangles (base approx. 10 cm / 4 inches, height approx. 25 cm / 10 inches). Make a small incision at the wider end of each triangle, then gently roll the dough from the wider end to the tip, slightly curving the ends to form a croissant shape.

Place the shaped croissants on a baking sheet lined with parchment paper, leaving enough space between them. Cover with a damp kitchen towel and proof in a warm, draft-free place for 2-3 hours, until they have doubled in size and are jiggly. Preheat your oven to 200°C (180°C fan-assisted). Brush the croissants with beaten egg, then bake for 15-20 minutes, or until golden brown and crispy. Let cool on a wire rack and serve fresh.