Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
2. In a separate small bowl, dissolve the yeast in 1/4 cup of warm water. Let it sit for 5 minutes until foamy.
3. Add the yeast mixture, cold cubed butter, warm milk, and eggs to the dry ingredients. Mix until a dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4 inch thick.
7. Spread the softened butter evenly over the dough, leaving a small border around the edges.
8. Fold the dough into thirds, like a letter, starting with the short end. Repeat this process two more times, chilling the dough in the refrigerator for 15 minutes between each fold.
9. After the final fold, wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
10. Preheat the oven to 400°F (200°C).
11. Roll out the chilled dough into a large rectangle, about 1/4 inch thick.
12. Cut the dough into triangles, making each triangle about 5 inches wide at the base.
13. Roll each triangle tightly from the wide end to the tip, creating a crescent shape.
14. Place the rolled croissants on a baking sheet lined with parchment paper, leaving space between each one.
15. Cover the croissants with a clean kitchen towel and let them rise in a warm place for 30 minutes.
16. Brush the croissants with the beaten egg for a shiny finish.
17. Bake for 15-20 minutes, or until golden brown and flaky.
18. Allow the croissants to cool slightly before serving.