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Activate the yeast – Combine warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
Make the dough – Mix flour and salt in a bowl. Add yeast mixture, form a soft dough, and knead for 5 minutes. Wrap and chill 1 hour.
Prepare the butter layer – Place cold butter between parchment sheets, flatten into a rectangle (½ inch thick). Chill.
Laminate the dough – Roll dough into a rectangle, place butter inside, fold over, and seal. Roll and fold into thirds like a letter. Chill 30 minutes. Repeat folding and chilling 2 more times.
Shape the croissants – Roll dough into a ¼-inch thick rectangle. Cut into long triangles and roll from base to tip. Place on parchment-lined sheet and rise 30 minutes.
Bake – Preheat oven to 400°F (200°C). Brush with egg wash. Bake 15–20 minutes until golden brown and flaky.
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