Activate the Yeast: In a small bowl, mix warmed milk with sugar and yeast. Let it sit for 5-10 minutes until frothy.

Prepare the Dough: In a large mixing bowl, combine flour and salt. Create a well in the center, then pour in the activated yeast mixture. Mix until a dough forms.

Knead the Dough: Transfer the dough to a floured surface. Knead for about 5-7 minutes until smooth. Shape into a ball and place in a greased bowl. Cover with plastic wrap and let it rise for 1 hour or until doubled.

Prepare the Butter Block: Pound cold butter between two sheets of parchment paper into a rectangle about 8x10 inches. Chill until firm.

Lamination Process: Once the dough has risen, punch it down and roll it into a rectangle roughly twice the size of the butter block. Place the butter in the center, fold the dough over, and seal the edges.

Roll and Fold: Roll out the dough into another long rectangle. Fold it into thirds like a letter, then chill in the fridge for 30 minutes. Repeat for a total of three folds.

Shape the Croissants: Roll out the dough into a large rectangle and slice into triangles. Roll each triangle tightly from the base toward the tip.

Place the rolled croissants on a baking sheet lined with parchment paper. Cover and let them rise for another hour. Brush with beaten egg, then bake in a preheated oven at 400°F for 15-20 minutes until golden.