Heavenly Flaky Croissants with Swiss Butter: A Family Favorite Recipe

Instructions:

1. In a mixing bowl, combine warm milk and yeast; let sit for 5 minutes until foamy.
2. In a separate large bowl, whisk together flour, sugar, and salt.
3. Add the yeast mixture and melted butter to the flour mixture; combine until a dough forms.
4. Knead dough on a floured surface for about 10 minutes until smooth.
5. Shape the dough into a ball and place in a lightly greased bowl.
6. Cover with plastic wrap; let rise in a warm area for about 1 hour, until doubled in size.
7. While the dough is rising, place Swiss butter between two sheets of parchment paper.
8. Use a rolling pin to flatten the butter into a rectangular shape, about 1/2 inch thick. Refrigerate until needed.
9. Roll out the risen dough into a large rectangle, about 1/4 inch thick.
10. Place the cold butter slab in the center and fold the dough over it, enclosing the butter completely.
11. Roll out the dough again into a long rectangle, then fold into thirds. Wrap in plastic wrap and chill for 30 minutes.
12. Repeat the rolling and folding process two more times.
13. Roll the final dough into a large rectangle.
14. Cut into long triangles (about 5 inches wide at the base).
15. Starting from the base, roll each triangle tightly toward the tip, forming a crescent shape.
16. Place croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 1-2 hours until puffy.
17. Preheat the oven to 400°F (200°C).
18. In a small bowl, whisk together egg and milk. Brush over the tops of the croissants.
19. Bake for 20-25 minutes until golden brown and puffed.
20. Remove from the oven and allow to cool slightly on a wire rack before serving.