For the dough:

1. Place the stand mixer with the hook attachment, the flour, water, milk, sugar, and yeast, and blend on medium speed, then add the salt and butter.
2. Make sure all ingredients are at room temperature. Increase the speed and knead, using a dough hook, until all is well combined.
3. Press the dough flat on a tray covered with parchment paper and then cover with a tea towel. Allow it to rest in a draft-free area for 90 minutes. After 90 minutes place in the refrigerator and chill for at least 2 hours.
4. Place a large piece of plastic wrap (double the pan size) in a square baking pan, a 7-inch pan, and press the butter into the pan. Now cover the butter with the extra portion of plastic which you place on top of the butter. Chill the butter for the same amount of time as the dough (2 hours).
5. On a floured work surface, turn out the chilled dough and roll it out into a rectangle. Place the butter in the center and fold the dough closing it up like an envelope.
6. Roll the dough into a rectangle and place again on the baking tray. Cover and place in the fridge for 4 hrs.
7. Repeat rolling and folding the dough into single folds 2 more times. Let the dough rest for at least 4 hours.

Now we start preparing the croissants:

1. Divide the dough into two equal portions by cutting it with a pastry cutter.
2. Place the one half back in the fridge, and keep it covered. Start to work on the remaining piece and roll it out and cut using a croissant cutter.
3. Make a slit on the large part and start rolling by keeping space between each croissant.
4. Brush lightly with melted butter, cover, and let the croissants rise for 2 hours
   in a warm area before baking.
5. I usually just let it stand in my oven that’s switched off till I’m ready to bake.
6. Bake at 190C / 375F for 20 minutes until a rich golden brown