In a bowl, combine warm milk with sugar and yeast. Let it sit for about 5-10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms.

Knead the dough for about 10 minutes until smooth.

Shape into a ball, cover with plastic wrap, and refrigerate for at least 2 hours.

Roll out the cold butter between two sheets of parchment paper into a rectangle.

Roll out the dough into a rectangle and place the butter in the center. Fold the dough over the butter and seal the edges.

Roll the dough into a long rectangle, then fold it into thirds (like a letter). Repeat this process two more times, refrigerating between folds.

Roll out the dough to about 1/4 inch thickness and cut into triangles.

Roll each triangle tightly from the base to the tip to shape the croissant.

Place on a baking sheet, cover, and let rise for 1-2 hours.

Preheat the oven to 400°F (200°C). Brush croissants with egg wash.

Bake for 15-20 minutes until golden brown. Enjoy fresh!