Croissant Dough: Remove the milk and butter from the refrigerator. Cut the butter into tablespoon-sized cubes and set aside. Spray a large mixing bowl with cooking spray for proofing the dough.

In the stand mixer bowl, add flour, sugar, and salt on one side of the bowl. Stir to combine.

If using instant yeast, add it to the other side of the bowl and stir. If using active dry yeast, dissolve it in room-temperature water, let it foam for 3-5 minutes, and add it when you add the milk.

Pour the water and milk over the flour mixture. Mix on medium-high speed until smooth and no longer sticky, about 8-10 minutes. Adjust flour or water as needed.

Remove the dough, shape it into a smooth ball, and place it in the prepared bowl. Cover with plastic wrap and let it rest in a warm place for at least 30 minutes.

Butter Square: Using a stand mixer with the paddle attachment, beat the butter and flour together until smooth. Shape into a 6×6-inch square using plastic wrap and refrigerate.

Shaping and Folding:

• Roll proofed dough into a 10×10-inch square on a floured surface.

• Place the chilled butter square in the center like a diamond. Fold dough corners over butter and pinch seams.

• Refrigerate for 60 minutes.

Rolling and Folding:

• Roll dough into a 16×8-inch rectangle, with the long side facing you. Fold into thirds like a letter.

• Refrigerate for 60 minutes.

• Repeat rolling, folding, and chilling two more times (three turns total).

• Wrap in plastic wrap and refrigerate overnight.

Cutting and Shaping:

• Roll half the dough into a 13×10-inch rectangle. Trim edges and cut into 4×9-inch triangles.

• Roll each triangle from the wide end to the tip.

• Repeat with the second half of the dough.

Final Proofing: Place shaped croissants on parchment-lined baking sheets (5 per sheet). Cover loosely with plastic wrap and proof in a warm place for 60-90 minutes, until doubled in size.

Baking: Preheat oven to 375°F (350°F for convection). Brush croissants with beaten egg. Bake for 20 minutes, rotating sheets halfway through, until golden brown. Cool on a wire rack.