Day 1: Dough & Lamination

1. Make the Dough: In a stand mixer, combine flour, sugar, salt, and yeast. Add the water and milk and knead with a dough hook for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rest for 30 minutes.
2. Prep the Butter: While the dough rests, beat the cool butter cubes and 2 tbsp of flour with a paddle attachment until smooth. Scrape onto plastic wrap and shape into a 6×6-inch square. Chill in the fridge.
3. Encase & First Turn: Roll the rested dough into a 10×10-inch square. Place the chilled butter block in the center and fold the dough corners over to completely seal it in. Chill for 60 minutes. On a floured surface, roll the packet into a 16×8-inch rectangle, fold it like a business letter, and chill for another 60 minutes.
4. Two More Turns: Repeat the process—roll, fold, and chill for 60 minutes—two more times. After the third and final turn, wrap the dough tightly in plastic wrap and let it rest in the fridge overnight (at least 8 hours).

Day 2: Shaping & Baking

5. Cut & Shape: Cut the dough in half (keep one half chilled). Roll the dough into a 13×10-inch rectangle (about ¼-inch thick). Trim the edges and cut into 4-inch wide triangles. Gently roll each triangle up, starting from the wide base.
6. Proof: Place the shaped croissants on parchment-lined baking sheets, with the tip tucked underneath. Cover loosely and let them proof in a warm spot for 60-90 minutes, or until puffy and jiggly.
7. Bake: Preheat your oven to 375°F(190°C). Gently brush the tops of the croissants with a beaten egg. Bake for about 20 minutes, rotating the pan halfway through, until deep golden brown. Transfer immediately to a wire rack to cool.