Super Soft Croissants: A Flaky, Buttery Delight for Every Bite

In a small bowl, combine the warm milk (about 110°F/45°C) with the sugar and yeast. Stir and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates that the yeast is active.
Prepare the Dough:

In a large bowl, mix the flour and salt together.
Pour the yeast mixture into the flour mixture and stir to form a dough.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
Prepare the Butter Layers:

While the dough is rising, prepare the butter by placing the cold slices between two sheets of parchment paper. Use a rolling pin to roll the butter into a flat square about 1/4-inch thick. Chill the butter in the refrigerator while the dough rises.
Laminate the Dough (Create the Layers):

Once the dough has risen, punch it down and roll it into a 12-inch square on a lightly floured surface.
Place the chilled butter square in the center of the dough. Fold the edges of the dough over the butter to completely enclose it.
Roll the dough into a long rectangle (about 18×9 inches). Fold the rectangle into thirds, like a letter, and turn it 90 degrees. Roll out the dough again into a rectangle and fold it once more. Wrap the dough in plastic and refrigerate for 30 minutes.
Shape the Croissants:

After the dough has rested, roll it out into a large rectangle (about 18×12 inches). Cut the dough into long triangles (about 4 inches at the base).
Starting at the wide end of each triangle, gently roll it up to form a croissant shape. Tuck the ends under to form a crescent shape.
Proof the Croissants:

Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rise for 1-1.5 hours, or until they have puffed up and nearly doubled in size.
Bake the Croissants:

Preheat your oven to 375°F (190°C).
Beat the egg with 1 tablespoon of water to make an egg wash. Brush the tops of the croissants with the egg wash for a golden, shiny finish.
Bake for 18-20 minutes, or until the croissants are golden brown and crispy on the outside.
Serve:

Let the croissants cool slightly before serving. Enjoy them fresh from the oven, plain, or with your favorite jam, butter, or filling.
Serving and Storage Tips: