In a small bowl, mix warm milk and yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine your flour, sugar, and salt. Then cut in the chilled butter until the mixture resembles coarse crumbs.

Pour the frothy yeast mixture into the bowl along with the cold water and beaten egg. Mix until a dough forms.

Transfer the dough onto a floured surface and knead gently for about 5 minutes. Shape it into a rectangle, wrap in plastic, and refrigerate for at least 1 hour.

Once chilled, use a rolling pin to enlarge the dough into a thin rectangle. Fold it in thirds like a letter. Repeat this process two more times, refrigerating for 30 minutes between each folding.

Roll out the dough again into a large rectangle and cut it into triangles. Roll each triangle from the base to the tip.

Place the rolled croissants on a lined baking sheet, leaving room for them to rise. Cover with a clean towel and let them proof for about 1-2 hours, or until they’ve doubled in size.

Preheat your oven to 375°F (190°C). Bake the croissants for about 15-20 minutes, or until they’re golden brown and crisp.

Enjoy warm, perhaps with a sprinkle of powdered sugar or alongside your favorite jam!