Add <quantity>265<unit>g</unit></quantity> of bread flour to a large bowl

Add <quantity>21<unit>g</unit></quantity> of sugar and <quantity>4<unit>g</unit></quantity> of dry yeast

Add <quantity>66<unit>g</unit></quantity> of water, <quantity>74<unit>g</unit></quantity> of milk and <quantity>13<unit>g</unit></quantity> of unsalted butter

Combine all the ingredients until it comes together into a dough. Transfer to a kitchen counter

Knead the dough for 10-15m until it can be stretched into a thin, flexible layer without breaking

Shape the dough into a taut ball and cut a cross of about <quantity>1<unit>cm</unit></quantity> deep ont top of it. Let it rest for 15m to relax the gluten

Roll the dough with a rolling pin into a rectagle of <quantity>15<unit>cm</unit></quantity> x <quantity>12<unit>cm</unit></quantity>

Wrap the dough in cling film and place it in the refrigerator for 8-12h to relax and cool

Place <quantity>125<unit>g</unit></quantity> of european-style unsalted butter on a sheet of parchment paper. Fold the paper, pressing the butter, until you obtain a <quantity>15<unit>cm</unit></quantity> x <quantity>12<unit>cm</unit></quantity> rectangle

Roll the butter to evenly fit all the spaces of the parchment paper rectangle. Place it in the refrigerator to firm

Remove the dough from the refrigerator and roll it to form a rectangle of <quantity>24<unit>cm</unit></quantity> x <quantity>15<unit>cm</unit></quantity>

Wrap the dough in cling flim and place it in the freezer for about 30m until cold and firm, but not frozen

Make sure the dough is <quantity>24<unit>cm</unit></quantity> x <quantity>15<unit>cm</unit></quantity>. Reshape if needed

Unwrap the cold butter rectangle and place it over the dough to cover half of it. Cut the remaining half of the dough and cover the butter with it. Align the three layers

Hit the layered dough with the rolling pin to evenly spread the butter in the middle. Dust it with bread flour and roll it out lengthwise until about <quantity>50<unit>cm</unit></quantity> x <quantity>12<unit>cm</unit></quantity>

Fold one third of the dough over itself legthwise. Fold the remaining third over the already folded part. Adjust the ends

Wrap the dough in cling film and place it in the refrigerator for 1h until cold

Dust the dough with a little flour and place it on the counter with the folded side facing you. Hit the dough with the rolling pin to facilitate the opening

Roll out the dough, always in the same direction, until you get a rectangle of approximately <quantity>50<unit>cm</unit></quantity> x <quantity>18<unit>cm</unit></quantity>. Slightly dust it with flour so the dough doesn't stick to the counter

Fold the dough over itself leaving about <quantity>4<unit>cm</unit></quantity> uncovered. Fold this end part over itself until it touches the end of the previous fold

Fold the dough in half over itself and lightly press it

Wrap it with cling film and place it in the refrigerator for 1-2h until it gets very cold and firm

Dust the dough with a little flour and place it on the counter with the folded side facing you. Hit the dough with the rolling pin to facilitate the opening

Roll it out, always in the same direction, until you get a rectangle of approximately <quantity>50<unit>cm</unit></quantity> x <quantity>18<unit>cm</unit></quantity>

Repeat the previous fold, folding the dough like an envelope without overlapping the layers and then folding in half

Wrap it with cling film and place it in the refrigerator for at least 1 hour to firm and chill. The croissant dough is ready

Remove the cling film and dust the counter and the dough with all-purpose flour

Roll out the dough to obtain a <quantity>30<unit>cm</unit></quantity> x <quantity>24<unit>cm</unit></quantity> rectangle

Trim the borders

Make incisions every <quantity>9<unit>cm</unit></quantity> of the border on the widest side. On the the other side, make incisions aligned with the center of each segment

Cut 5 triangles, aligned with the incisions

Stretch each triangle lenghtwise, without forcing the dough too much. Make a small incision on the base of the triangle

Roll the base, stretching it slightly towards the side and making it wider. Keep rolling the triangle, without making pressure, to obtain a croissant shape. The tip of the croissant must be underneath it

Transfer the croissants to a baking tray lined with parchment paper

Place in the refrigerator to rest for 1h

Turn on the light of the oven and add a bowl of hot water inside to make a humid chamber to proof the dough

Place the croissants in the oven. Keep the temperature around <temperature>27<unit>°C</unit></temperature>, if too hot the butter will start melting. Let it proof for around 2-2h30 until wobbly and fluffy, with some layers of dough starting to separate

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Brush the croissants with a mixture of <quantity>1</quantity> beaten egg and <quantity>2<unit>tbsp</unit></quantity> of milk

Bake for 15-18m until golden brown. The croissants are ready

Enjoy while fresh and crunchy!