INSTRUCTIONS :
STEP I : Place the flour, granulated  sugar, active dry yeast , and salt in a large bowl , and whisk together until combined .
STEP II : Add chilled butter , milk and stir together until a stiff dough forms. Wrap the dough tightly in plastic wrap and chill for 60 minutes .
STEP III :  Roll the dough into a long rectangle shape on a lightly floured surface.
STEP IV : Fold it into thirds , turn 90 degrees, and repeat until the dough  is smooth and flat .
STEP V : Wrap tightly and chill for more 1h30minutes .
STEP VI :Divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape , then cut into long triangles then roll from the wide end to the pointed end, tucking the point under the croissant.
STEP VII :Place on a baking sheet and cover with plastic wrap , set aside until double size for 2 hours .
STEP VIII : Brush the croissants using egg whites .
STEP IX : Bake for 20 minutes in preheated oven .
You should try it , they are  puffed , flaky and  golden brown .
BON APPÉTIT !!!