Add <quantity>140<unit>ml</unit></quantity> of warm whole milk, <quantity>140<unit>ml</unit></quantity> of warm water and <quantity>500<unit>g</unit></quantity> of all-purpose flour to a stand mixer bowl

Add <quantity>60<unit>g</unit></quantity> of white sugar and <quantity>12<unit>g</unit></quantity> of salt

Add <quantity>40<unit>g</unit></quantity> of softened, unsalted butter and <quantity>11<unit>g</unit></quantity> of fresh yeast

Mix with the dough hook attachment on low speed for 4m until the dough comes together and forms a ball

Mix the dough on medium-high speed for 6m until the dough becomes smooth and elastic

Place the dough on a clean work surface and shape it into an approximate square

Place the dough on a baking tray with parchment paper and cover it with cling film. Place it in the refrigerator for 12h to rise

Place <quantity>280<unit>g</unit></quantity> of softened, unsalted butter on a sheet of parchment paper. Form a rectangle that is about <quantity>1<unit>cm</unit></quantity> thick. Reserve in the refrigerator

Remove the dough from the refrigerator. Dust it with all-purpose flour and place it on a floured surface. Remove the paper and dust the other side of the dough

Roll the dough into a <quantity>26<unit>cm</unit></quantity> x <quantity>26<unit>cm</unit></quantity> square

Dust the butter with all-purpose flour and roll it until the rectangle is <quantity>25<unit>cm</unit></quantity> long

Place the butter in the center of the dough. Fold the dough to meet in the middle, without overlapping

Roll the dough, lightly pressing it with only forward and back movements to make a narrow rectangle

Fold one end of the dough in about <quantity>5<unit>cm</unit></quantity>. Fold the ether end, slightly overlapping the first fold. Fold the dough in half and rotate it. Roll it with light pressure to press the folds together

Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30m to relax it

Take the dough out of the refrigerator and let it warm up to room temperature. Lightly dust it with all-purpose flour and roll it back and forth. Apply light, even pressure until it is <quantity>1<unit>cm</unit></quantity> thick

Fold the dough in thirds and roll it with light pressure to press the folds together

Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30 minutes to relax it

Roll the dough, using light pressure, into a <quantity>1<unit>cm</unit></quantity> thick <quantity>20<unit>cm</unit></quantity> x <quantity>110<unit>cm</unit></quantity> rectangle. The croissant dough is ready

Trim the borders and cut <quantity>12</quantity> triangles with a <quantity>6.5<unit>cm</unit></quantity> base

Roll up the triangle while gently pulling the end of the dough. Place the croissants on a baking tray with parchment paper, with space between them

Proof the croissants in a draft-free area at <temperature>27<unit>°C</unit></temperature> for about 2-3h, until the croissants wiggle a bit when moving the tray

Crack <quantity>1</quantity> egg and add it to a bowl. Add <quantity>1<unit>tbsp</unit></quantity> of milk and mix until well incorporated. Gently brush the proofed croissants and reserve the mixture

Preheat the oven to <temperature>240<unit>°C</unit></temperature>

Brush the croissants with the egg and milk mix. Bake at <temperature>200<unit>°C</unit></temperature> for 20m until deep brown. The croissant is ready

Enjoy this flaky treat with a nice cup of hot chocolate!