Flaky, buttery homemade croissants made from scratch, perfect for a special breakfast or brunch.

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In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
Add flour, salt, and softened butter to the yeast mixture and knead until a soft dough forms.
Cover and refrigerate the dough for 1 hour.
Roll the cold butter into a thin square between parchment paper and refrigerate.
Roll out the dough into a rectangle and place the butter slab in the center. Fold the dough over the butter, sealing the edges.
Roll and fold the dough (laminate) three times, refrigerating for 30 minutes between each fold.
Roll the dough out into a large rectangle and cut into triangles.
Roll each triangle into a croissant shape starting from the base to the tip.
Place croissants on a baking sheet, cover, and let rise for 1-2 hours until puffy.
Preheat oven to 400°F (200°C). Brush croissants with egg wash.
Bake for 15-20 minutes until golden brown and flaky.