Dough:

1. Mix the fresh yeast in cold water and milk in a stand mixer fitted with the dough hook.
2. Add the flour, sugar, salt, and melted and cooled butter, then knead for about 5 minutes until you get a smooth dough.
3. Cover the dough with plastic wrap and let it rest in the fridge for 1 to 2 hours (this helps the dough firm up and makes it easier to incorporate the butter).

Butter Block:

1. Prepare the butter by cutting it into large pieces and placing it in the center of a sheet of parchment paper.
2. Fold the edges to form a square about 8 inches by 8 inches.
3. Use a rolling pin to gently tap and spread the butter into a flat sheet.
4. Place the butter sheet in the fridge and remove it 30 minutes before working with the dough (the butter should not be too hard or too soft—it should be the same consistency as the dough to integrate smoothly).

Laminating:

1. Incorporating: Roll the dough out into a rectangle about 8 inches by 16 inches. Place the butter block in the center of the dough and fold the edges over to fully enclose it. Then give the dough a 90-degree turn so the opening is facing you.
2. Double Turn: Roll the dough into a large rectangle (about 1/8 inch thick). Fold one quarter of the top down, then fold the bottom over the remaining three-quarters and fold again in half (like a wallet fold). Cover with plastic wrap and refrigerate for 1 hour.
3. Single Turn: Take the dough out of the fridge, placing the opening on the right. Roll it out again into a long rectangle, fold one-third of the top towards the center, then fold the other edge over it (single roll fold). Cover with plastic wrap and let rest in the fridge for 1 to 2 hours.

Shaping:

1. Roll the dough into a large rectangle, about 16 inches by 24 inches (about 1/8 inch thick).
2. Using a ruler and pizza cutter, cut the dough in half to create two strips, each about 8 inches wide and 24 inches long.
3. Cut triangles with a base of 4-5 inches and a height of about 8 inches.
4. Take a triangle, make a small incision of about 1 inch at the base, and gently stretch the triangle with your hands.
5. Place the triangle on your work surface, then roll it up from the widest base toward you. The point of the croissant should be underneath to prevent it from unrolling during baking.

Baking:

1. Place the croissants on a baking sheet lined with parchment paper, spaced well apart. Cover with a clean kitchen towel and let rise for 1.5 to 2 hours, until they double in size.
2. Brush the croissants with an egg wash (egg yolk mixed with a little milk) using a pastry brush.
3. Preheat the oven to 350°F (180°C) and bake the croissants for 15-25 minutes, until golden and puffed up.
4. Let cool slightly before enjoying.