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1
Mix flour, salt, sugar, and yeast in a bowl; add warm milk and softened butter, mixing until shaggy, then knead 8 minutes by hand or 5 minutes in a mixer until smooth.
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2
Form into a ball, wrap in clingfilm, and rest at room temperature 1 hour.
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3
Place cold butter between two sheets of baking parchment; pound to 16cm x 12cm rectangle, then refrigerate 15 minutes.
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4
Roll dough to 20cm x 40cm on a floured surface; unwrap butter, place in centre, fold dough over to enclose, seal edges, and rest 10 minutes chilled.
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5
Roll to 20cm x 60cm, fold into thirds (single turn), wrap, and rest 30 minutes chilled; repeat twice more for total of three turns, resting 30 minutes between each.
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6
Roll laminated dough to 25cm x 40cm, 3mm thickness; cut 8cm-wide triangles, roll from base to point, curve gently into crescent, and place on parchment-lined trays 10cm apart.
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7
Cover loosely and proof at 26°C for 8 hours (or overnight refrigerated, then 2 hours at room temperature).
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8
Brush with egg wash mixed with water; bake at 200°C for 18–20 minutes until deeply golden and crisp.
