Step 1

Combine 2¾ cups of the flour together with the yeast, sugar and salt in a medium bowl.  Whisk together and set aside.

Step 2

Add the milk to the bowl of a stand mixer fitted with the dough hook.  Add the dry ingredients and knead on low speed until a ball of dough forms, about 5 minutes.

Step 3

Cut the butter into small pieces and add them to the dough.  Continue to knead until the butter is fully incorporated and the dough is smooth.  The dough should form a ball and begin to clear the sides of the bowl, about 5-6 minutes more.  The dough should be sticky but if the dough sticks more to the bowl than itself, add the remaining ¼ cup of flour a small bit at a time as needed.

Step 4

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 5

Using butter that is cold, but not rock hard will make forming the butter square easier. Leave it out at room temp for 15-20 minutes to soften it just a little. (It shouldn't be room temperature)

Step 6

Toss together the butter pieces and flour on a clean work surface.  Smear the butter chunks back and forth using a bench scraper against the work surface until they have combined into a smooth, homogenous mixture. This will take some elbow grease, as you really need to make sure the square is smooth and pliable. **

Step 7

Wrap the butter mixture in plastic wrap and use the edges of the plastic to form it into a 7-inch square.  Refrigerate until ready to use, at least 30 minutes.

Step 8

Dust a work surface with flour.

Step 9

Roll the dough into an 11-inch square .

Step 10

Place the chilled butter square diagonally onto the dough.

Step 11

Fold the corners of the dough up over the butter square so that they meet in the middle and pinch the edges of the dough together to seal them.

Step 12

Using a rolling pin, gently tap the dough starting from the center of the dough and working outward, until the square becomes larger and the butter begins to soften. Your goal is to push the butter out the the edges in an even way. (though from my experience even though the butter broke up a bit it still worked just fine.)

Step 13

Start gently rolling the dough into a 14-inch square, being careful to make sure the work surface stays well-floured and the dough is not sticking.

Step 14

Fold the dough into thirds to form a long rectangle.

Step 15

Starting from the narrow ends, fold the rectangle into thirds again to form a square.  (This completes two turns of the dough.)  Wrap in plastic wrap and refrigerate for 2 hours.

Step 16

After the dough has chilled, Repeat the folding process, tap the folded dough square starting from the center of the dough and working outward, then rolling out to a 14-inch square.  Fold the dough into thirds to form a rectangle and into thirds again to form a square, completing two more turns.  Wrap tightly and refrigerate for another 2 more hours.

Step 17

To shape the croissants, line two baking sheets with silicone baking mats or parchment paper.

Step 18

Place the chilled dough onto the floured work surface and gently roll into a 20-inch square.  (My pastry slab didn't fit this so I did half at a time.)

Step 19

Cut each half into three rectangles and then slice each rectangle diagonally to yield 12 triangles.

Step 20

Working with one triangle at a time, gently stretch the dough so that the two long sides are equal in length.

Step 21

Cut a 1-inch slit in the base of the triangle.

Step 22

Fold the two corners of the slit outward and begin rolling the triangle up, gently stretching the dough as you roll.  Leave the last ¼-inch of the tip unrolled.

Step 23

Transfer to the prepared baking sheet and fold the ends toward each other to make a crescent shape.  Repeat with the remaining portions of dough.

Step 24

Cover loosely with plastic wrap.  Let rise at room temperature until puffy, about 45-60 minutes- they won't double in size, but they will puff up- especially on the edges.

Step 25

Preheat the oven to 400 F.  Brush the shaped croissants lightly with the egg wash- sprinkle with sea salt if desired.

Step 26

Bake until the croissants are golden brown, 18-22 minutes, rotating halfway through baking.  Allow to cool on a wire rack at least 15 minutes.  Store airtight at room temperature for up to 2 days.