I've always been intimidated by making croissants, but a few months ago I tried and it turns out it's actually extremely easy, it just requires some patience. Let me tell you, nothing beats a fresh croissant on a Sunday morning. I've been starting my Sundays like this for many weeks now and life has never been better.
I do apologise for this being one of the longest recipes on the planet, but I promise you - the actual work time on this is quite minimal, you just need to be at home in the mornings and evenings to work on this.
I will not give US measurements for this recipe, because baking croissants needs to be quite exact, and you cannot get exact results with cups.
My favourite schedule for a Sunday morning fresh croissant batch is to start on Saturday morning. The first 12-hour rest will be done by Saturday evening, second rest will be overnight, and the croissants will be ready by brunch time.
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