Classic French Butter Croissants

Mix milk, yeast, and sugar. Let foam.

Add flour and salt. Form a dough and chill.

Roll cold butter into a thin block.

Encase butter in dough and roll out.

Fold dough into thirds and chill.

Repeat folding twice for layers.

Roll dough and cut into triangles.

Roll each into a croissant shape.

Brush with egg wash.

Bake at 400°F until golden.