Mix the Dough: In a bowl, combine flour, sugar, salt, and yeast. Add warm milk and softened butter. Stir until a shaggy dough forms.

Knead: Knead for 5 minutes by hand or with a mixer. It should be soft, not sticky.

Let Rise: Shape the dough into a ball, place in a greased bowl, cover, and refrigerate for 8–12 hours (overnight is ideal).

Prep the Butter: Cut cold butter into thin slices and arrange in a 6x8” rectangle on parchment paper. Sprinkle with flour and pound with a rolling pin to flatten evenly. Chill for 20 minutes.

Laminate the Dough: Roll dough into a 10x12” rectangle. Place the butter block in the center, fold over like a letter, and seal the edges. Roll out to 8x24”, fold into thirds, and chill for 30 minutes. Repeat this process 3 times.

Final Chill: After the last fold, refrigerate dough for 2 hours (or freeze for later).

Roll Out: On a floured surface, roll dough to ¼” thickness. Cut into triangles (base 4”, height 6”).

Shape the Croissants: Stretch each triangle slightly and roll from base to tip. Curve into crescents.

Proof: Place croissants on baking sheets, cover, and let rise for 2–3 hours at room temperature until doubled.

Bake: Brush with egg wash. Bake at 375°F (190°C) for 18–22 minutes until golden and crispy.