Add warm milk and mix until a rough dough forms.

Add softened butter and knead 5–7 minutes until smooth and soft.

Shape dough into a flat rectangle, wrap, and refrigerate 1–2 hours.

Pound cold butter between parchment into a 6x8 inch rectangle.

Roll dough, place butter in center, fold like a letter and seal.

Roll into a long rectangle and fold into thirds. Chill 30–45 minutes.

Repeat rolling and folding two more times, chilling between each.

Chill at least 1 hour or overnight.

Roll dough 1/4 inch thick and cut into triangles.

Roll from wide end to tip and shape into crescents.

Proof 1.5–2 hours until puffy.

Brush with egg wash.

Bake at 400°F (200°C) for 18–22 minutes until golden.

Cool 10 minutes before serving.