4 cups all-purpose flour
12 oz unsalted butter, room temperature
1/2 oz fresh yeast (or 1 tbsp dry)
1 egg, lightly beaten (for egg wash)
4 tbsp sugar
1 1/4 cups milk
1 tsp salt
Combine the flour, sugar and salt in a large bowl using the dough hook of an electric mixer. Dissolve the yeast in lukewarm milk, then add to flour mixture and blend until dough forms a ball.
Place dough in bowl, then cover with plastic wrap. Allow the dough to rest for 1 hour or until it doubles in size. Punch down the dough, recover with plastic wrap and refrigerate for 30 minutes.
Remove from fridge. Cut a deep cross in the dough and spread out the quarter sections so that the centre is the thickest. Roll in opposite directions to form a four-leaf clover, while maintaining thick centre.
Mold butter into a lower block as shown and place diagonally in the centre of the clover. Bring the edges of the dough to the centre, enclosing the butter completely. Wrap tightly in plastic wrap and chill for 1 hour.
Place the chilled dough on a lightly floured surface. Pound lightly and evenly with your rolling pin to make the dough malleable. Roll out the dough into a rectangle approximately 9″ by 16″ with the 9″ side facing you. Fold into thirds, starting with the closest end. You have now completed the first turn.
Turn the dough clockwise a quarter turn so the narrow end faces you. Again, roll out the dough and fold into thirds to complete the second turn. Wrap in plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator. Pound the dough evenly, roll and fold to complete three more turns. Wrap and refrigerate the dough for 50-60 minutes.
Divide the dough in half and roll into two rectangles approximately 1/16″ thick. Cut each rectange into 5″ squares then cut diagonally into triangles. Roll triangles from the widest edge to the point. Preheat oven to 400ºF. Place on baking sheet and allow to rise for 20 minutes.
Brush each croissant with egg wash and bake for 15 minutes or until golden.
Let cool for 20 minutes before devouring.