Preparation

• In a large bowl, mix flour, salt, sugar, and yeast. Gradually add cold milk and mix until a dough forms.
• Knead the dough for 5 minutes and shape into a ball. Cover and refrigerate for 30 minutes.
• Roll the cold butter between parchment paper into a 1/2 inch thick rectangle.
• Roll out the dough into a rectangle, place the butter on one half, and fold the other half over the butter. Seal the edges.
• Roll out again into a larger rectangle, repeat the folding process three times, chilling the dough in between as needed.
• After the last fold, roll the dough out thin and cut into triangles.
• Roll each triangle from the base to the point and form a crescent shape.
• Place on a baking sheet, cover, and let rise for about an hour.
• Preheat oven to 400°F (200°C). Brush croissants with beaten egg.
• Bake for 15-20 minutes until golden brown.