Step 1: Prepare the Dough

1. Activate the yeast: Combine warm water and warm milk in a small bowl. Sprinkle yeast and sugar over the liquid and let sit for 5 minutes until frothy.

2. Mix the dough: In a large bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms.

3. Knead the dough: Knead for 5–7 minutes until smooth and elastic, or use a stand mixer with a dough hook.

4. First rise: Cover the dough with a towel and let it rise for 1–1 1/2 hours until doubled in size.

Step 2: Prepare the Butter Block

1. Shape the butter: Place cold butter between two parchment paper sheets and roll it into a 1/2-inch thick square. Chill in the fridge.

Step 3: Laminate the Dough

1. Roll out the dough: Punch down the dough and roll it into a 1/2-inch thick rectangle.

2. Add the butter: Place the chilled butter block in the center of the dough and fold the dough over like an envelope.

3. Roll and fold: Roll the dough into a rectangle and fold it into thirds. Refrigerate for 30 minutes. Repeat this process for 3 turns.

Step 4: Shape the Croissants

1. Roll the dough: After the final turn, roll the dough into a 1/4-inch thick rectangle. Cut it into triangles (4 inches wide and 8 inches tall).

2. Shape the croissants: Starting from the wide end of each triangle, roll them into a crescent shape and place on a parchment-lined baking sheet.

Step 5: Final Rise and Bake

1. Second rise: Let the shaped croissants rise for 1–1 1/2 hours, until doubled in size.

2. Preheat the oven: Preheat your oven to 400°F (200°C).

3. Bake the croissants: Brush with milk or egg wash and bake for 15–20 minutes, until golden brown.

4. Cool and enjoy: Let cool on a wire rack for 10 minutes before serving.