Instructions

1. 1

   Make dough: Mix warm milk, yeast, and sugar. Let bloom.

   • 💡Milk should be 105-110°F
   • 💡Takes about 5 minutes
2. 2

   Add flour, salt, and soft butter. Knead 10 minutes.

   • 💡Dough should be smooth
   • 💡Don't over-develop gluten
3. 3

   First rise 1 hour. Refrigerate overnight.

   • 💡Cold dough is easier to laminate
   • 💡Can rest up to 2 days
4. 4

   Prepare butter block: pound cold butter into 7x7 inch square.

   • 💡Butter should be pliable but cold
   • 💡Use parchment to shape
5. 5

   Enclose butter in dough. Roll and fold 3 times with rests.

   • 💡Keep everything cold
   • 💡Rest 30 min between folds
6. 6

   Roll final dough to 1/4 inch. Cut triangles, roll into crescents.

   • 💡Make 4x8 inch triangles
   • 💡Stretch gently while rolling
7. 7

   Proof 2 hours until jiggly. Egg wash and bake at 400°F.

   • 💡Should nearly double
   • 💡Bake until deep golden