In a large bowl, combine the milk, water, yeast, and sugar. If using active dry yeast, let it sit for 5-10 minutes until frothy.

Add the flour and salt to form a rough dough. Knead on a floured surface for about 3 minutes until smooth.

Incorporate the 30g of butter, kneading until fully mixed. Then, refrigerate the dough for at least 2 hours.

Mix 250g of butter with 1 ½ tablespoons of flour. Shape it into a rectangle and refrigerate until firm.

Roll the chilled dough into a rectangle and encase the butter block. Roll it into a long rectangle and fold like a letter.

Refrigerate for 30-60 minutes, repeating this folding process a total of three times.

After the final fold, roll the dough into a larger rectangle. Cut triangles for croissants and shape them by rolling from the wide end to the tip.

Let the croissants proof for 2-5 hours until puffy. Preheat your oven to 200°C (400°F).

Brush the tops with egg wash and bake for 20-22 minutes until golden brown.