Step 1: 🧑‍🍳 Prepare the Dough

In a large bowl, mix together flour, sugar, and salt. Dissolve the instant yeast in cold water, then add the wet ingredients to the dry ones. Stir until the dough begins to come together. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Shape it into a ball, cover it with a damp cloth, and let it rest for 30 minutes.

Step 2: 🧈 Roll Out the Dough and Incorporate the Butter

While the dough is resting, prepare the butter for laminating. Place the 200g cold butter between two sheets of parchment paper and pound it with a rolling pin to form a flat square about 1/2 inch thick. Once your dough has rested, roll it out into a large rectangle, and place the flattened butter square in the center. Fold the dough over the butter, sealing the edges.

Step 3: 🌟 Begin the Folding Process

Roll the dough into a long rectangle, and then fold it into thirds like a letter. Wrap the dough in cling film and refrigerate for at least 30 minutes. Repeat this rolling and folding process two more times, allowing the dough to chill for 30 minutes each time. This will create the buttery layers that make croissants so flaky.

Step 4: 🔪 Shape the Croissants

After the dough has chilled and you’ve completed the folding, roll it out into a large rectangle. Cut the dough into long triangles, about 4 inches wide at the base. To shape your croissants, roll each triangle tightly from the wide end to the tip. Bend the ends slightly to form the crescent shape.

Step 5: 🍞 Proof the Croissants

Place the shaped croissants on a baking sheet lined with parchment paper, ensuring there’s enough space between them. Cover with a kitchen towel and let them rise for about 1 to 1.5 hours, or until they double in size.

Step 6: 🥚 Egg Wash and Bake

Preheat your oven to 400°F (200°C). Beat an egg and brush it over the croissants to give them a golden, shiny finish. Bake for 15-20 minutes, or until they are golden brown and puffed up. Let them cool slightly before serving.