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In a small bowl, mix warm milk and cane sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
In a large bowl, combine the flour and salt. Add the yeast mixture and stir until a dough forms. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
Shape the dough into a ball, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Meanwhile, take the cold butter and place it between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Place the butter in the fridge while the dough rises.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Place the cold butter in the center of the dough and fold the dough over the butter like an envelope.
Roll out the dough again into a large rectangle and fold it into thirds (like a letter). Wrap it in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, resting the dough in the fridge for 30 minutes between each fold.
After the final fold, roll the dough into a large rectangle. Cut the dough into triangles, and roll each triangle up from the wide end to the point to form croissants.
Place the croissants on a baking sheet lined with parchment paper and cover them loosely with plastic wrap. Let them rise for about 1-2 hours, or until they’ve doubled in size.
Preheat the oven to 400°F (200°C). Brush the croissants with the beaten egg to give them a golden, glossy finish.
Bake for 15-20 minutes, or until the croissants are golden brown and flaky.
Serve warm and enjoy your homemade, flaky croissants!
Serving and Storage Tips:
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