After the final chill, roll the dough into a 20×10-inch rectangle.

Cut into long triangles (about 5 inches wide at the base).

Roll each triangle from the base to the tip to form croissant shapes.

Place on a lined baking tray with space to rise.

Proof the Croissants:

Let the croissants rise in a warm place for 1–2 hours, until puffy and slightly jiggly.

Bake:

Whisk egg and milk together, then gently brush over each croissant.

Bake at 200°C (400°F) for 20–25 minutes, until golden brown and crisp.

Serve:

Cool slightly before serving. Best enjoyed fresh and warm.