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Add the yeast and milk mixture, and mix until it forms a dough.
Knead the dough for about 10 minutes until it is smooth and elastic.
Form a ball and let it rest in a covered bowl for 1 hour or until it doubles in size.
Roll out the dough into a rectangle and place the cold butter in the center.
Fold the ends of the dough over the butter, forming an envelope.
Stretch the dough into a rectangle again and make a double fold.
Repeat this process two more times, refrigerating the dough between each fold.
After the last fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
Preheat the oven to 200°C.
Cut the dough into triangles and roll each triangle from the base to the tip to form the croissants.
Place the croissants on a baking tray, brush with beaten egg and bake for 15 – 20 minutes or until golden.
Let the croissants cool on a rack and, if desired, sprinkle with icing sugar before serving
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