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In a large mixing bowl, whisk together cane sugar, instant yeast, and melted butter.
Whisk in egg and cold milk.
Mix in all purpose flour and salt until a dough forms.
Knead until smooth & transfer back to the mixing bowl.
Cover and let chill in the fridge for 30 mins.
Make the butter block by placing butter between parchment paper and rolling until you have a rectangle (about 8” x 5”).
Place the butter block in the freezer until the dough is done chilling.
Roll out the chilled dough into a longer rectangle (about 13” x 5”) and place the butter block in the middle.
Secure the dough around the butter block and roll out.
Fold the dough in thirds, and roll out again. Repeat this and then chill in the fridge for 30 minutes.
Repeat this process once more and after it chills, roll it out into a long rectangle (about ¼ cm thick).
Cut your dough into rectangles and roll into croissants.
Place on a baking sheet and bake on 370F on the top rack for 17-20 mins, or until golden brown.
Alternatively, place in an airtight container and store in the fridge until you’re ready to bake.