1. **Activate the Yeast:** In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy.

2. **Mix the Dough:** In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. Stir until a dough forms.

3. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

4. **Chill the Butter:** Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a rectangle about 1/4 inch thick. Chill the butter in the refrigerator for about 10-15 minutes until firm but still pliable.

5. **Create Layers:** Roll out the dough into a rectangle about 1/4 inch thick. Place the chilled butter in the center of the dough and fold the sides over the butter, sealing the edges.

6. **Fold the Dough:** Roll out the dough into a long rectangle, then fold it into thirds like a letter. This creates the first set of layers. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

7. **Repeat the Folds:** Remove the dough from the refrigerator and repeat the folding process two more times, chilling the dough for 30 minutes between each fold. This creates more layers and helps to develop the flakiness of the croissants.

8. **Shape the Croissants:** After the final fold, roll out the dough into a large rectangle about 1/4 inch thick. Cut the dough into triangles, then roll each triangle tightly from the base to the tip to form a croissant shape.

9. **Proof the Croissants:** Place the shaped croissants on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them proof in a warm place for about 1-2 hours, or until they double in size.

10. **Bake the Croissants:** Preheat the oven to 375°F (190°C). Brush the proofed croissants with the beaten egg wash. Bake for 15-20 minutes, or until they are golden brown and puffed up.

11. **Enjoy!** Allow the croissants to cool slightly before serving. Serve them warm with your favorite jam or enjoy them plain with a cup of coffee or tea.

Conclusion
Making homemade super soft croissants requires a bit of time and effort, but the results are well worth it. With this recipe, you can enjoy the satisfaction of biting into a warm, flaky croissant right in your own kitchen. Whether you’re a seasoned baker or just starting out, give this recipe a try and impress your friends and family with your baking skills!

1. **Activate the Yeast:** In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy.

2. **Mix the Dough:** In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. Stir until a dough forms.

3. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

4. **Chill the Butter:** Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a rectangle about 1/4 inch thick. Chill the butter in the refrigerator for about 10-15 minutes until firm but still pliable.

5. **Create Layers:** Roll out the dough into a rectangle about 1/4 inch thick. Place the chilled butter in the center of the dough and fold the sides over the butter, sealing the edges.

6. **Fold the Dough:** Roll out the dough into a long rectangle, then fold it into thirds like a letter. This creates the first set of layers. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

7. **Repeat the Folds:** Remove the dough from the refrigerator and repeat the folding process two more times, chilling the dough for 30 minutes between each fold. This creates more layers and helps to develop the flakiness of the croissants.

8. **Shape the Croissants:** After the final fold, roll out the dough into a large rectangle about 1/4 inch thick. Cut the dough into triangles, then roll each triangle tightly from the base to the tip to form a croissant shape.

9. **Proof the Croissants:** Place the shaped croissants on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them proof in a warm place for about 1-2 hours, or until they double in size.

10. **Bake the Croissants:** Preheat the oven to 375°F (190°C). Brush the proofed croissants with the beaten egg wash. Bake for 15-20 minutes, or until they are golden brown and puffed up.

11. **Enjoy!** Allow the croissants to cool slightly before serving. Serve them warm with your favorite jam or enjoy them plain with a cup of coffee or tea.

Conclusion
Making homemade super soft croissants requires a bit of time and effort, but the results are well worth it. With this recipe, you can enjoy the satisfaction of biting into a warm, flaky croissant right in your own kitchen. Whether you’re a seasoned baker or just starting out, give this recipe a try and impress your friends and family with your baking skills!