Butter Croissant

In a bowl, add the milk, sugar, yeast, flour, salt and the room temperature butter. Mix for 5-8 minutes until the dough thickens. Then cover it with a plastic wrap and refrigerate it for 12 hours.

Place the cold butter between two pieces of parchment paper, and roll it out with a rolling pin. Roll out the dough, add the butter in the middle, and cover it with the excess dough, like a folder.

With a rolling pin, roll out until you get a rectangle. Fold it in three, like a folder, and transfer into a baking pan. Cover with plastic wrap and place it in the refrigerator for 40 minutes.

Follow the same process three more times in order to create several layers of dough and butter. When its the last time, it will have to remain in the refrigerator for 6 hours.
Remove from the refrigerator and cut in half.

Transfer into a baking pan lined with parchment paper, cover them with a towel, and allow 1 hour for them to rise.

Preheat the oven to 200. Bake for 5 minutes then lower the temperature to 180 and bake for 15 minutes.