Croissants, though famously French, actually trace their roots to Vienna, Austria! Their ancestor is the kipferl, a crescent-shaped pastry that dates back to at least the 13th century. Legend says Viennese bakers created it to celebrate the defeat of the Ottoman Turks — the crescent shape imitating the symbol on the Ottoman flag.

Ingredients:

• sugar	1/2 cup (100 g)
• salt	2 teaspoons
• water	1/4 cup (60 ml)
• All-purpose flour	4 cups (500 g)
• milk	1 cup (240 ml)
• instant yeast	1 tablespoon
• unsalted butter, softened	3 tablespoons
• unsalted butter, cold but pliable	1 cup (225 g)
• egg (for egg wash)	1
• milk or water (for egg wash)	1 tablespoon

About 12 croissants

DAY 1

1. Warm milk and water to about 105°F / 40°C.

2. Combine warm water, milk, and yeast; let sit 5–10 minutes until foamy.

3. In a large bowl or stand mixer, combine flour, sugar, and salt. Add liquids and softened butter.

Knead 5–7 minutes until smooth and elastic. Dough should be soft but not sticky.

4. Flatten into a 1-inch-thick rectangle, wrap in plastic, and refrigerate for 30–45 minutes.

5. Place cold butter between 2 sheets of parchment. Pound and roll into a 7-inch (18 cm) square. Chill while the dough rests — it should be cold but flexible, about the same consistency as the dough.

6. Roll chilled dough into a 10-inch (25 cm) square. Place butter diagonally in the center (like a diamond shape). Fold corners of dough over butter to completely enclose it.

7. 1st turn:

Roll into a 20×10-inch rectangle. Fold into thirds (like a letter). Wrap and chill 30–40 minutes.

8. 2nd turn:

Rotate dough 90°, roll again into 20×10-inch rectangle, fold into thirds. Wrap and chill 30–40 minutes.

9. 3rd turn:

Repeat the same rolling and folding once more. Wrap tightly and refrigerate overnight (8–12 hours).

DAY 2

10. On a lightly floured surface, roll to about 1/4 inch (6 mm) thick, forming a 20×10-inch rectangle. Trim edges for clean layers.

11. Cut the dough into long isosceles triangles, about 5 inches wide at the base.

12. Stretch each triangle gently, then roll from base to tip. Curve ends slightly to form crescents. Place on parchment-lined baking sheet, tip underneath.

13. Cover lightly with plastic or a towel. Let rise in a warm, draft-free area 1½–2 hours, until doubled and puffy.

(They should jiggle when the tray is moved gently.)

14. Whisk egg and milk. Brush lightly over croissants.

15. Preheat oven: 400°F (200°C). Bake 18–22 minutes, until deep golden brown.

16. Cool on wire rack.

* Keep butter cold but workable — if it melts, chill before continuing.

* For extra flaky layers, let dough rest longer between turns.

* You can freeze shaped croissants before proofing; bake from frozen, adding 5–7 minutes to baking time.

* For chocolate croissants: place a small chocolate stick or chips at the wide end before rolling.