1. Flaky Croissants

Ingredients:
4 cups bread flour
¼ cup sugar
2 ¼ tsp instant yeast (1 packet)
2 tsp salt
1 cup (240 ml) warm milk
3 tbsp butter, melted (for dough)
1 cup unsalted butter, very cold (for laminating)

For finishing:
1 egg + 1 tbsp milk (egg wash)

Instructions:
Mix flour, sugar, yeast, salt, milk, and melted butter. Knead until smooth. Cover and refrigerate 1 hour.
Pound cold butter between parchment into a square slab. Chill until firm but pliable.
Roll dough into a rectangle, place butter block inside, fold like an envelope. Roll out, fold in thirds, chill. Repeat 3 times (classic 3 turns). Always rest dough in fridge 20–30 minutes between folds.
Roll dough into a large rectangle (~¼ inch thick). Cut into long triangles, then roll tightly from base to tip to form crescents.
Place on a tray, cover loosely, and let rise until puffy (1–2 hours).
Brush with egg wash. Bake at 400°F (200°C) for 15–20 minutes until deep golden, crisp, and flaky.