1-First Steps: Mixing and Resting the Dough: Gather all ingredients and ensure your butter is cold to start. Combine 1/4 cup of unsalted butter, 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of salt, and 1 tablespoon of active dry or instant yeast in a mixer. Slowly add 1-1/2 cups of cold whole milk and knead for 5 minutes until the dough is soft and passes the windowpane test, which means it stretches without tearing.

2-Laminating and Shaping: Shape the dough into a ball, flatten it, and refrigerate for 30 minutes. Then, roll it into a 14 by 10-inch rectangle, cover, and chill for 4 hours or overnight. For the butter layer, beat 1-1/2 cups of unsalted butter with 2 tablespoons of all-purpose flour until spreadable, shape into a 7 by 10-inch rectangle, and chill for 30 minutes.

Place the chilled butter on the dough, fold to seal, and laminate by rolling to a 10 by 20-inch rectangle and folding into thirds. Repeat this folding twice more, with at least 30-minute chills between each fold, then refrigerate for 4 hours or overnight. Roll into an 8 by 20-inch rectangle, cut into two 4 by 20-inch strips, slice each into four 4 by 5-inch rectangles, and cut diagonally into 16 triangles.

3-Baking and Finishing: Gently stretch each triangle to about 8 inches, make a small slit at the wide end, and roll tightly into a crescent shape with the tip underneath. Place on baking sheets, cover loosely, and rest at room temperature for 1 hour, followed by 1 hour in the refrigerator. Preheat the oven to 400°F, brush with egg wash made from 1 large egg and 2 tablespoons whole milk, and bake for about 20 minutes until golden, rotating pans halfway and reducing heat to 375°F if needed.