In a large bowl, mix warm milk and sugar, then sprinkle in the yeast. Let sit for 5–10 minutes until foamy.

Add flour, salt, and 2 tbsp softened butter. Mix until a dough forms. Knead for 5–8 minutes until smooth.

Shape dough into a rectangle, cover, and chill for 1 hour.

Roll cold butter between parchment into a 6×6-inch square. Chill until firm but pliable.

Roll dough into a 10×10-inch square. Place the butter block in the center on a diagonal. Fold dough corners over the butter like an envelope.

Roll out into a long rectangle, about 8×24 inches. Fold into thirds like a letter. This is the first “turn.” Chill 30 minutes.

Repeat rolling and folding process two more times, chilling 30 minutes between each turn.

After final turn, chill dough for at least 1 hour (or overnight).

Roll dough into a 10×20-inch rectangle. Cut into long triangles.

Roll each triangle from base to tip to form the classic crescent shape. Place on lined baking sheet.

Proof at room temperature 1.5–2 hours, or until puffy.

Preheat oven to 400°F (200°C).

Brush croissants with egg wash.

Bake for 18–22 minutes, or until deep golden brown. Cool slightly before serving.