In a large bowl, whisk together the flour, sugar, and salt.

In another bowl, combine warm milk and yeast and let it sit until foamy.

Mix the wet ingredients into the dry until it forms a rough dough.

Knead the dough for about 5-7 minutes until smooth.

Let it rest in the fridge for 30 minutes.

Shape the cold unsalted butter into a flat rectangle (1/2 inch thick) between two sheets of parchment paper and keep it chilled.

Roll the chilled dough into a rectangle (about double the size of the butter) and place the butter in the center.

Fold the dough over the butter, sealing the edges.

Roll the dough into a long rectangle and fold it into thirds like a letter.

Repeat the lamination process about three times, resting the dough in the fridge in between each turn.

Roll out the final dough into a large rectangle, then slice it into triangles.

Starting from the wide end, roll each triangle tightly toward the tip.

Place each rolled croissant on a lined baking sheet and allow them to rise for about 1-2 hours until doubled in size.

Preheat the oven to 400°F (200°C). Brush the croissants with egg wash and bake for approximately 15-20 minutes until golden brown.

Allow the croissants to cool slightly and enjoy them fresh out of the oven!