Instructions

1. 1
   Mix flour, sugar, salt, yeast, and cold milk until a stiff dough forms.
2. 2
   Knead for 3 minutes, shape into a rectangle, wrap tightly, and refrigerate overnight.
3. 3
   Place cold butter between sheets of parchment paper and roll into a flat 6x6-inch square.
4. 4
   Chill for 30 minutes.
5. 5
   Roll the cold dough out onto a floured surface to a 10x6-inch rectangle.
6. 6
   Place the butter square in the center, fold the dough flaps over it, and seal edges.
7. 7
   Roll the dough into a 12x6-inch rectangle.
8. 8
   Fold into thirds like a letter (Turn 1).
9. 9
   Wrap and chill for 1 hour.
10. 10
    Repeat this rolling and folding process two more times (Turns 2 and 3), chilling for 1 hour between each turn.
11. 11
    Roll the final laminated dough out to a long 15x8-inch rectangle.
12. 12
    Cut into tall triangles.
13. 13
    Cut a tiny notch in the base of each triangle, roll tightly from base to tip, and curve the ends slightly into crescents.
14. 14
    Place on a baking sheet, cover loosely, and let rise at room temperature for 2 hours until puffy and shaky.
15. 15
    Preheat oven to 400°F (204°C).
16. 16
    Brush croissants with egg wash.
17. 17
    Bake for 10 minutes, reduce oven to 375°F (190°C), and bake for 12-15 minutes more until deep golden brown.