1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy — this step wakes up the yeast, much like the morning sun waking the mountain farm.
2. In a large mixing bowl, combine the flour, sugar, and salt. Stir to mix evenly.
3. Pour the yeast mixture into the dry ingredients and stir until a rough dough forms. Knead by hand on a floured surface for 8-10 minutes until smooth and elastic. This is where patience pays off — I remember countless afternoons kneading dough with Mama Lu, learning that rhythm is everything.
4. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
5. Meanwhile, prepare the butter block: place the cold butter slabs between two sheets of parchment paper and pound with a rolling pin into a flat rectangle about 8×8 inches. Chill it in the fridge if it softens too much.
6. Once the dough has risen, roll it out on a floured surface into a 16×10 inch rectangle. Place the butter block in the center of the dough, folding the dough edges over it like a letter.
7. Roll the dough out gently into a 20×10 inch rectangle, then fold it into thirds, like folding a letter again. Wrap in plastic wrap and chill in the fridge for 30 minutes to relax the gluten and keep the butter firm.
8. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This lamination process creates the flaky layers that make croissants so special.
9. After the final fold and chill, roll the dough out into a 20×10 inch rectangle. Using a sharp knife or pizza cutter, cut the dough into triangles with a base of about 5 inches.
10. Starting at the base of each triangle, gently stretch and roll the dough towards the tip to form a crescent shape. Place the rolled croissants on a baking sheet lined with parchment, leaving space to rise.
11. Cover loosely with a kitchen towel and let them proof for 1 to 1.5 hours at room temperature until puffy but not doubled.
12. Preheat your oven to 400°F (200°C). Beat the egg with a tablespoon of water to make an egg wash. Brush the croissants gently with the egg wash for that golden, glossy finish.
13. Bake for 15-20 minutes, rotating the tray halfway, until croissants are puffed and deep golden brown. The smell will fill your kitchen with warmth, just like Mama Lu’s Sunday roasts did on chilly mornings.
14. Let cool on a wire rack for 10 minutes before serving to allow the layers to set and the butter to settle.

When I first mastered this process, I felt like I’d tapped into a kind of kitchen magic — a reminder that great things come from slow, steady work. If you ever feel rushed, pause and breathe; croissants don’t like to be hurried.