Activate the Yeast: In a small bowl, combine 1/3 cup warm water and 1 tablespoon sugar. Sprinkle 1 tablespoon dry yeast over the mixture. Let it sit for about 5 minutes until it becomes frothy.

Prepare the Dough: In a large mixing bowl, combine the yeast mixture, 1/5 cup warm milk, and 2/3 teaspoon salt. Gradually add 2 cups flour and 5 tablespoons soft butter. Mix until a dough forms.

Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes, until it is smooth and elastic.

Let the Dough Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size (about 1-2 hours).

Roll Out the Dough: Punch down the dough and transfer it to a floured surface. Roll it out into a large rectangle.

Add the Butter: Spread 15 tablespoons of soft butter evenly over the dough.

Fold the Dough: Fold the dough into thirds, like a letter, and roll it out again into a rectangle. Repeat this process three times to create multiple layers.

Shape the Croissants: Roll out the dough one last time and cut it into triangles. Roll each triangle from the wide end to the point to form a crescent shape.

Prepare for Baking: Place the croissants on a parchment-lined baking sheet, cover with a cloth, and let them rise for about 30 minutes.

Bake the Croissants: Preheat your oven to 375°F (190°C). Brush the croissants with a beaten egg for a shiny finish. Bake for 20-25 minutes, until golden brown.

Cool and Serve: Allow the croissants to cool slightly before serving. Enjoy!