Prepare the Dough: In a stand mixer, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of salt, and 2 teaspoons of instant yeast. Gradually pour in 1 1/2 cups of cold whole milk while mixing on low speed. Knead for about 5 minutes until soft and slightly tacky. Cover and refrigerate for 30 minutes.

Make the Butter Layer: Beat 1 cup of softened unsalted butter with 2 tablespoons of flour until smooth. Shape into a rectangle, wrap in parchment paper, and refrigerate for 30 minutes.

Incorporate Butter into Dough: Roll the chilled dough into a large rectangle, place the cold butter in the center, fold the dough over to encase it, and seal the edges tightly.

Lamination: Roll the dough into a 12x24-inch rectangle, fold it into thirds, wrap it in plastic, and chill for 30 minutes. Repeat twice.

Final Chill: Wrap the dough securely and refrigerate for 4 hours or overnight.

Shape Croissants: Roll the dough into a large rectangle, cut into triangles, place a chocolate baton at the wide end, and roll towards the point. Curve ends to form a crescent shape.

Proof the Croissants: Arrange on baking sheets, cover, and proof at room temperature for 1 hour, then refrigerate for another hour.

Bake the Croissants: Preheat to 400°F. Whisk 1 egg with 1 tablespoon of milk for egg wash. Brush over croissants and bake for about 20 minutes until golden brown.