First, make the red dough. Place the yeast and warm water in the bowl of a stand mixer. Allow the yeast to develop, for about 5 minutes, until very foamy.

Add the sugar, salt, melted butter, milk and several drops of red food colouring. Attach a dough hook and mix on medium speed until fully combined. Add the flour ½ cup at a time, mixing until the dough becomes sticky and shapes into a ball, about 3 minutes.

Transfer the dough to a floured baking sheet and spread out to ½ inch-thick. Wrap tightly in plastic wrap and chill in the fridge for 1 hour.

Repeat the steps above to make the green dough.

Place 1 cup butter onto the center of a sheet of parchment paper and use a spatula to shape the butter into a 6x8” rectangle. Place another sheet of parchment paper on top, then transfer everything to a plate and refrigerate until the butter is cold and stiff, about 1 hour. Repeat with the remaining 1 cup butter, to create a total of 2 rectangles of butter.

Place the red dough on a floured surface and roll out to a 16x10” rectangle, with the short side closest to you. Remove one rectangle of butter from the parchment paper and place in the center of the dough. Take one short end and fold over the entire surface of the butter, pressing the edges together to seal. Repeat with the remaining short end of dough, folding over the butter and pressing to seal closed. Roll the dough out into a 16x10” rectangle, with a short end facing you. Fold the bottom third of the dough into the center, then fold the top third down. Reshape until the dough is 11x6”. Wrap the dough in plastic wrap and place in the fridge for 45 minutes.

Roll the dough out on a floured surface to a 16x10” rectangle. Fold the bottom third of the dough into the center, then fold the top third down. Wrap the dough in plastic wrap and return to the fridge to chill for 30 minutes. Repeat this process 2 more times – rolling and folding the dough, chilling it for 45 minutes between each process. Once you have folded the dough the final time, wrap the dough in plastic wrap and chill in the fridge for 4 hours, or up to overnight. Repeat these steps with the green dough and the remaining rectangle of butter.

Slice each colour of dough in half, creating 2 squares per colour. Wrap one red and one green square in plastic wrap and place in the fridge while you use the other two squares of dough. Place the red square of dough onto a floured work surface and roll out into a 9x18” rectangle. Repeat with the green dough, then place on top of the red dough, sealing together with the help of the rolling pin. Slice the dough in half lengthwise, then cut into 7-8 triangles. Cut a small slice into the base of each triangle. Roll the triangles into croissant shapes, then gently shape into a crescent shape. Repeat with the remaining dough in the fridge.

Place the croissants on a baking sheet, spacing them about 3 inches apart. Cover with a clean dish towel, place in a warm spot and let rise for 1 ½ hours.

Bake at 425F for 10 minutes, then cover loosely with aluminum foil and bake for an additional 5 minutes, or until golden brown. Place the baking sheet on a wire rack and cool until warm. Enjoy your freshly baked croissants!