In a large bowl, stir together the flour, sugar, yeast and salt
2 ½ cups flour, 3 tbsp sugar, 1 packet active dry yeast, 1 tsp salt
Add the cubed butter and stir until the butter is all coated in flour
3/4 cup butter
Stir in the milk until a shaggy dough forms, turn the dough out and knead a couple times until it sticks together
1/2 - 3/4 cup milk
Wrap tightly with plastic wrap and chill for 1 hour
Roll the dough out into a long rectangle, fold the dough into thirds, then roll out again
Repeat the folding and rolling an additional 4-5 times, then wrap and chill one hour again
Roll the dough into a long rectangle about ⅛”-¼” thick, then cut into 8 equal triangles
Roll the triangles into croissants and allow to rise at room temperature for about one hour, or until doubled in size
Preheat oven to 375 F, line a baking sheet with parchment paper
Place the croissants onto the prepared baking sheet, brush with egg wash and then cook for 18-20 minutes, or until golden brown and puffed
1 egg