In a large mixing bowl, combine the flour, sugar, and salt. In another bowl, whisk the yeast and milk together, allowing it to activate for about five minutes. Mix the wet ingredients into the flour mixture until a shaggy dough forms. Then, knead it gently for about 5-7 minutes until smooth. This is where the magic of texture begins.

Place the dough in a greased bowl, cover it, and let it rise in a warm area until it doubles in size. It usually takes about 1-2 hours, depending on the temperature of your kitchen. You want this dough to puff up nicely.

Now, for the butter layer! In a separate bowl, combine high-quality softened butter and flour, mixing until smooth.

Place it between two sheets of parchment paper and roll it into a rectangular shape, about 1/2 inch thick. Chill it until firm, around 30 minutes.

Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a large rectangle, then place your chilled butter slab in the center. Fold the dough over the butter, encasing it completely. Seal the edges, ensuring no butter peeks out.

Roll the dough out into another large rectangle, then fold it into thirds (like a letter). This is the first turn. Wrap it gently in plastic wrap and chill it for at least 30 minutes. Repeat this process two more times, making a total of three turns.

After the final turn, roll the dough out into a large rectangle again. Cut it into triangles or rectangles, depending on your preferred shape. Roll each piece tightly from the base to the tip. Place on a baking sheet lined with parchment paper. Cover with a towel and let them rise for about an hour.

Preheat the oven to 400°F (200°C). Brush the croissants with a mixture of the egg and milk wash for that golden finish. Bake for 15-20 minutes, or until they’re beautifully golden and puffed.