1. Make the Dough

1. In a large bowl, mix flour, sugar, yeast, and salt.
2. Add warm milk and softened butter. Mix until a dough forms.
3. Knead for 5-7 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.

2. Prepare the Butter Block

1. Place cold butter between two sheets of parchment paper.
2. Roll into a 6×6-inch square and refrigerate until firm.

3. Laminate the Dough (Create the Layers)

1. Roll the dough into a 10×10-inch square. Place the butter block in the center.
2. Fold the corners over the butter like an envelope and seal the edges.
3. Roll into a 16×8-inch rectangle, then fold into thirds like a letter.
4. Wrap in plastic and chill for 30 minutes.
5. Repeat rolling and folding two more times, chilling in between.

4. Shape the Croissants

1. Roll the dough into a 20×10-inch rectangle.
2. Cut into triangles (base ~3 inches wide, 8 inches long).
3. Roll each triangle from the base to the tip to form a crescent shape.
4. Place on a baking sheet, cover loosely, and let rise for 2 hours.

5. Bake the Croissants

1. Preheat oven to 375°F (190°C).
2. Brush croissants with egg wash.
3. Bake for 20-25 minutes, until golden brown and flaky.
4. Let cool slightly before serving.