📖 Instructions

1. **Make the Dough:** In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. If using a stand mixer, use the dough hook attachment. In a separate bowl, combine the milk, water, lemon zest, and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Don't overmix!
2. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead on low speed for about 6-8 minutes. The dough should be slightly tacky but not sticky. This is super important!
3. **First Rise:** Place the dough in a lightly greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for about 1-1.5 hours, or until doubled in size. I like to put mine in the oven with just the light on.
4. **Prepare the Butter Block:** While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6x8 inch rectangle, about ¼ inch thick. Make sure the butter stays cold and doesn't melt!
5. **Chill the Dough:** Once the dough has doubled, gently punch it down to release the air. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling step is crucial for developing flavor and relaxing the gluten. Don't skip it!
6. **Lamination - First Turn:** On a lightly floured surface, roll the chilled dough into a 12x16 inch rectangle. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over, like you're folding a letter. Pinch the edges to seal the butter inside. This is where the magic happens! It's called lamination, and it makes the layers.
7. **Lamination - Second Turn:** Rotate the dough 90 degrees. Roll it out again into a 12x16 inch rectangle. Fold the dough into thirds, like you did before. This is called a 'book fold'. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
8. **Lamination - Third Turn:** Repeat the rolling and folding process one more time. This is your third and final turn. Wrap the dough in plastic wrap and refrigerate for another 30 minutes. I find this part very therapeutic.
9. **Shape the Croissants:** On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8 inch thick. Use a sharp knife or pizza cutter to trim the edges and make a neat rectangle. Cut the dough in half lengthwise, and then cut each half into triangles. The base of each triangle should be about 3-4 inches wide.
10. **Roll the Croissants:** Gently stretch each triangle and roll it up from the base to the tip. Place the croissants on a baking sheet lined with parchment paper, with the tip tucked underneath. Curve the ends slightly to create a crescent shape.
11. **Second Rise:** Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-1.5 hours, or until they are puffy and almost doubled in size. This is a crucial step for getting that light and airy texture. Don't rush it!
12. **Bake the Croissants:** Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg and milk for the egg wash. Gently brush the croissants with the egg wash. Sprinkle with poppy seeds.
13. **Bake Time:** Bake for 18-20 minutes, or until the croissants are golden brown and cooked through. Keep an eye on them, as ovens can vary. I once burned a batch because I got distracted by a phone call!
14. **Make the Lemon Glaze:** While the croissants are baking, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency. It should be thick but pourable.
15. **Glaze the Croissants:** Once the croissants are out of the oven, let them cool slightly on a wire rack. Drizzle the lemon glaze over the warm croissants. The warmth will help the glaze set beautifully. Enjoy!