Follow these steps to create your Flaky Homemade Croissants:

1. Activate Yeast: In a bowl, combine lukewarm milk and yeast. Let it sit for 5-10 minutes until foamy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, and salt.
3. Combine Wet and Dry: Pour the yeast mixture into the flour mix. Stir until a dough forms.
4. Knead Dough: Transfer the dough onto a floured surface and knead for about 5 minutes until smooth.
5. First Resting Stage: Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm area for 1 hour.
6. Prepare Butter Block: While dough is resting, pound the cold butter between two sheets of parchment into a rectangle shape, about 1/2 inch thick. Chill the butter back in the refrigerator to firm up.
7. Incorporate Butter: After the dough has risen, roll it out into a rectangle. Place the butter in the center and fold the dough over, sealing the edges.
8. Roll and Fold: Roll the dough out into a long rectangle. Fold it into thirds like a letter. Repeat this process two more times, chilling it for at least 30 minutes between each fold.
9. Shape Croissants: Roll the final dough into a large rectangle, then cut it into triangles. Starting from the base, roll each triangle tightly to form the croissant shape.
10. Final Proofing: Place shaped croissants on a lined baking sheet. Cover and let them proof for about 1-2 hours or until doubled.

Once they’ve risen beautifully, brush each croissant with an egg wash for that golden finish!