1. In a large bowl, whisk flour, yeast, and sugar. Add salt, then mix in butter and milk until dough forms.

2. Lightly flour surface and roll dough into a 9-inch round. Wrap and chill.

3. Prepare butter packet by pounding chilled butter and flour between parchment into a 5-inch square. Chill again.

4. Place butter packet in center of chilled dough. Score corners, roll flaps, and wrap butter like a present.

5. Roll out into ½-inch thick rectangle. Fold like a letter. Repeat 4–5 turns, chilling between each.

6. Roll out finished dough to ¼-inch thick. Cut into 4×6-inch rectangles, then diagonally into triangles.

7. Roll triangles from base to tip. Place seam-down on baking sheet, 2 inches apart.

8. Proof croissants until doubled in size. Brush tops gently with egg wash, brushing outward from center.

9. Chill proofed croissants for 10 minutes. Preheat oven to 400°F.

10. Bake for 20 minutes or until deep golden brown and firm. Cool slightly before serving.