1. In a small saucepan heat milk to 110°-115°F. Pour into a large bowl, stir in the Yeast. Add sugar, salt, eggs. Beat with a wire whisk or wooden spoon until smooth.

2. Stir in 2 cups of bread flour, beat well. Stir in 2 more cups of bread flour. Beat until well combined.
 

3. Gradually mix the last 2/3 cup of bread flour in with your hands, pressing flour into dough and turning dough over, until the flour is all worked in. Place dough on a floured surface. Roll dough into a rectangle about 1/4-inch thick, always keeping both sides well floured.
 

4. Slice butter into 1/4-inch thick slices, place on centre third of dough. Fold left hand side over centre third, then right hand side over both. Pinch seams to seal.
 

5. Roll again to a rectangle 1/4-inch thick. If butter comes through just spread back in and dust with flour. Repeat the rolling and folding two more times. Let dough rest for 10 minutes.
 

6. With a floured rolling pin roll the dough into a rectangle 1/4-inch thick. Cut lengthwise in half, then crosswise in half, making four rectangles. Work with each piece separately. Roll out to no less than 1/8-inch thick.
 

7. Cut into wedges with wide sides about 3-inch. Roll up each wedge loosely, starting from the wide end. Place point down on greased baking sheets. Lightly curve each roll into a crescent shape. Cover and let rise until indentation remains after lightly touching.

8. Beat egg and brush on top of croissants.
 

9. Bake in a preheated 375°F oven for 12 to 15 minutes until a beautiful golden brown. Cool on wire racks.

Note: The croissants freeze well.

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.