Step 1: Make the Dough
In a large mixing bowl, combine flour, sugar, yeast, and salt.
Add warm milk and water, then stir in softened butter.
Mix until a shaggy dough forms, then knead for about 3-5 minutes until smooth.
Cover and let rest in the fridge for 1 hour.

Step 2: Prepare the Butter Block
Place the butter between two sheets of parchment paper.
Sprinkle with flour, then pound and shape into a 7×7-inch square using a rolling pin.
Chill in the refrigerator while the dough rests.

Step 3: Enclose the Butter
Roll the chilled dough into a 10×10-inch square.
Place the butter block in the center, diagonally like a diamond.
Fold each corner of the dough over the butter like an envelope.
Pinch seams to seal the butter inside completely.

Step 4: Laminate the Dough – First Fold (Single Turn)
Lightly flour your surface and roll the dough into a 20×10-inch rectangle.
Fold the bottom third of the dough up, then the top third down like a letter.
Wrap in plastic and chill for 30 minutes.

Step 5: Laminate – Second and Third Folds
Repeat the rolling and folding process two more times, chilling 30 minutes between each fold.
After the third fold, chill the dough for at least 1 hour, or overnight for best results.

Step 6: Shape the Croissants
Roll the dough into a 24×12-inch rectangle.
Use a sharp knife or pizza cutter to trim edges and cut into long triangles (about 5 inches wide at the base).
Make a small notch at the center of each triangle base to help with rolling.
Starting at the base, gently roll up each triangle toward the tip, forming a crescent shape.
Place on a parchment-lined baking sheet with the tip tucked underneath.

Step 7: Proof the Croissants
Cover the croissants loosely with plastic wrap or a damp towel.
Let them rise in a warm spot for 1½ to 2 hours, or until doubled in size and puffy.

Step 8: Apply the Egg Wash
Preheat oven to 400°F (200°C).
In a small bowl, whisk together egg and milk.
Brush the tops of the croissants gently with egg wash for a shiny, golden crust.

Step 9: Bake
Bake for 18–22 minutes or until deep golden brown.
Rotate the pan halfway through for even browning.
Cool on a wire rack for at least 10 minutes before serving.