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Make the dough: Mix cold water, cold milk, sugar and instant yeast. Combine bread flour and salt, add the liquid and mix until no dry flour remains. Cover and rest 30 minutes.
Prepare the butter sheet: Shape cold butter into an even rectangle between baking paper. Chill until cold but flexible.
Knead: Add softened butter to the rested dough and knead 4–5 minutes, until smooth and soft. Cover and rise for about 1 hour, keeping the dough cool.
Laminate: Roll the dough, enclose the butter sheet and roll with gentle, even pressure. Fold neatly, wrap and refrigerate for 30 minutes between folds. Keep the dough and butter cold throughout.
Final roll: Roll the chilled laminated dough evenly to about 4 mm thick. Trim the edges with a sharp knife and cut into 8 equal triangles.
Shape: Gently stretch each triangle and roll from the wide end toward the tip without crushing the layers. Keep the pointed tip underneath.
Proof: Arrange on a baking tray and proof for approximately 2–3 hours, or until noticeably puffy. Avoid high proofing temperatures.
Bake: Brush gently with a thin layer of egg wash. Bake at 180°C fan-forced for 22–25 minutes, or until deeply golden brown and crisp.