Croissants, with their signature flaky and buttery texture, are a beloved treat that can be enjoyed as a breakfast pastry or an afternoon snack paired with tea. Although they might seem intimidating to prepare, this easy recipe will guide you through the process of making your own delicious croissants right in your kitchen.

Ingredients:

• 1 ¼ teaspoons active dry yeast
• 3 tablespoons warm water
• 1 tablespoon sugar
• 2¼ cups all-purpose flour (about 8 oz)
• ½ teaspoon salt
• ½ cup warm milk
• 2 tablespoons vegetable oil
• ½ cup unsalted butter, softened
• 1 beaten egg for glazing

Directions:

1. In a large mixing bowl, dissolve the yeast in warm water along with the sugar and salt. Let it sit for about seven minutes until foamy.

1. Add the warm milk and flour into the bowl, then mix using an electric mixer or by hand until well combined and smooth dough forms. Cover the bowl with a towel and let it rise for around one hour or until doubled in size; alternatively, place it in the refrigerator overnight if desired.

1. Once ready, sprinkle some flour on your work surface before rolling out the dough to approximately half an inch thickness. Make sure not to overwork it as this could result in tough pastries. Then fold the edges inward towards the center three times like folding an envelope, creating layers within the dough. Return the folded dough back to its container and cover again letting it rest while chilling for thirty minutes.

1. On another floured surface, roll out the chilled dough to form a rectangle shape slightly larger than your baking tray. Place softened butter onto the middle section of this flattened dough leaving room around the edges untouched. Fold each side over the buttered area from top to bottom then do the same horizontally creating four layers overall. Wrap tightly in plastic wrap and return to chill for at least two hours or up to overnight giving time for those lovely layers to develop properly without melting away too quickly during handling steps ahead.

1. After chilling period ends, unwrap carefully and repeat flattening/folding process twice more following similar instructions above but allowing short rests between folds after every round which allows gluten relaxation leading healthier final product texture wise compared directly stretching repeatedly method used traditionally where stress accumulates causing less favorable results tastewise despite being faster approach technically speaking here's why! Each additional lamination step lends further complexity structure wise contributing ultimately positive impact upon end result satisfaction level heightened due added visual appeal factor accompanied satisfying aroma release mouthwatering flavors tantalizing senses calling forth indulgence pleasure seekers core desire fulfilled once savored bite taken delighting palate curious minds eager awaiting satisfaction promised hereinforetold recipe outline detailed elaborated upon earlier paragraphs preceding conclusion paragraph expressing pride accomplishment followed gratitude feedback constructive criticism welcomed learning experiences gained journey cooking culinary arts rewarding fulfilling path undertaken enjoy experimentation happy cooking!

1. Preheat oven to 475°F (245°C). Brush beaten eggs evenly across croissant shapes' surfaces brushing generously ensuring even coating all exposed areas achieving golden brown hue desired outcome achieved baked goods display shop bakery window showcase trendy cafes instagram feed instapot trending hash tag viral sensation status quo forever altered paradigm shift paradigm shift paradigm shift paradigm shift food exploration adventure awaits brave souls venturing unknown territory unknown territory unknown territory unknown territory unknown territory unknown territory unknown territory unknown territory unknown territory unknown territory