Chef John's Croissants

I wouldn't describe making homemade croissants as easy since there are multiple steps, and it does take at least half a day. But it's really not that hard either; and certainly simpler than flying to Paris, which is the only other way to enjoy these amazing pastries. This croissant recipe, with a helpful video, was adapted from one by Bruno Albouze, from The Real Deal (which he is).

Ingredients

1 cup warm water (100 degrees F or 38 degrees C)

1 (.25 ounce) package active dry yeast

¼ cup granulated white sugar

3 ½ cups unbleached bread flour

3 teaspoons kosher salt

6 tablespoons butter, room temperature, cut into pieces

2 sticks unsalted European-style butter

1 egg

1 tablespoon water