Instructions

1. Mix flour, sugar, yeast, salt, milk, and soft butter. Knead until smooth.
2. Shape into a rectangle, wrap, and chill 1 hour.
3. Flatten cold butter into a 7-inch square. Chill.
4. Roll dough into 10-inch square. Place butter in center like a diamond.
5. Fold corners over butter. Seal edges.
6. Roll into a long rectangle. Fold like a letter. Chill 30 mins.
7. Repeat step 6 two more times (3 folds total).
8. Roll dough into large rectangle. Cut into 12 triangles.
9. Roll each triangle into a croissant. Place on baking sheet.
10. Let rise 1½ to 2 hours, until puffy.
11. Preheat oven to 400°F. Mix egg and milk. Brush on top.
12. Bake 18–22 mins until golden brown.