1Mix flour, salt, sugar, and yeast in a bowl. Gradually add cold milk and knead into a soft dough. Chill for 30 minutes.

2Roll out the dough into a rectangle. Place the chilled butter in the center and fold the dough over it, sealing the edges.

3Roll the dough gently into a long rectangle, then fold into thirds. Chill for 30 minutes. Repeat the rolling and folding process 3 more times.

4Roll out the dough into a large rectangle and cut into triangles. Roll each triangle from the base to the tip to form croissants.

5Place on a baking tray, cover, and proof for 1-2 hours until doubled in size.

6Brush with beaten egg and bake at 200°C (400°F) for 15-20 minutes until golden brown.