In a small bowl, combine warm milk, yeast, and sugar. Let it sit for about 5 minutes until frothy.

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

Knead the dough for about 5-7 minutes until smooth.

Let the dough rise in a warm place for 1 hour, or until doubled in size.

Roll out the dough into a rectangle and place cold butter inside, folding the dough over to encase it.

Roll out again and fold into thirds to create layers. Repeat this process three times, chilling the dough as needed.

Roll out the final dough and cut into triangles. Roll them up to shape the croissants.

Place them on a baking sheet and let them rise for an additional 30 minutes.

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

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