Step 1: Prepare the Dough

1. In a large mixing bowl, combine flour, sugar, salt, and yeast.
2. Add warm milk and water, then mix until a rough dough forms.
3. Knead for 8-10 minutes until the dough is smooth and elastic.
4. Shape into a rectangle, wrap in plastic, and refrigerate for at least 2 hours.

Step 2: Laminate with Butter

1. Flatten cold butter into a 6×6-inch (15x15cm) square using parchment paper.
2. Roll out the chilled dough into a 10×14-inch (25x35cm) rectangle.
3. Place the butter in the center and fold the dough over it like an envelope.
4. Roll out gently, fold into thirds, and refrigerate for 30 minutes.
5. Repeat this rolling and folding three more times, chilling between turns.

Step 3: Shape & Proof the Croissants

1. Roll out the laminated dough into a 10×20-inch (25x50cm) sheet.
2. Cut into triangles (about 4 inches wide at the base).
3. Roll each triangle tightly from base to tip to form croissants.
4. Place on a baking sheet, cover lightly, and proof at room temperature for 2-3 hours.

Step 4: Bake to Perfection

1. Preheat the oven to 375°F (190°C).
2. Brush proofed croissants with an egg wash for a golden crust.
3. Bake for 18-22 minutes until golden brown and crisp.

Step 5: Cool & Serve

1. Let croissants cool slightly before serving.
2. Enjoy warm with butter, jam, or coffee!