Dissolve yeast in cold milk and allow to rest for 5 minutes.

In a large bowl, combine STAARCO Bakery Flour, sugar, and salt.

Add milk mixture and softened butter.

Mix until a rough dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and refrigerate for 1 hour.

Place cold butter between parchment paper and roll into a rectangle.

Roll chilled dough into a larger rectangle and enclose the butter block. Fold dough into thirds and refrigerate for 30 minutes. Repeat rolling and folding 3 times to create delicate croissant layers. Roll dough into a large rectangle and cut into long triangles. Starting from the wide end, roll each triangle into a croissant shape. Place on trays, cover lightly, and proof for 1½–2 hours until puffy. Preheat oven to 200°C. Brush croissants with egg wash. Bake for 18–22 minutes until deeply golden and flaky. Cool slightly and serve warm for the perfect buttery finish.