In a stand mixer, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tsp of salt, and 2 1/4 tsp of instant yeast on low speed. Gradually add 1 1/4 cups of cold whole milk until the dough forms, then knead for about 5 minutes until slightly tacky. Cover the bowl and refrigerate the dough for 30 minutes to relax the gluten, making it easier to roll later.

While the dough chills, prepare the butter layer by beating 1 cup of softened unsalted butter with 2 tbsp of all-purpose flour in a bowl until smooth. Shape this mixture into a rectangle approximately 1/2 inch thick. Wrap it in plastic wrap and refrigerate for another 30 minutes.

Roll out the chilled dough on a floured surface into a large rectangle, approximately 12 by 24 inches. Place the chilled butter rectangle in the center, folding the dough over to enclose it completely. Seal the edges and gently roll the dough into a larger rectangle again.

Fold it into thirds, similar to a letter, then wrap and refrigerate for 30 minutes.

After chilling, roll the dough out again into a large rectangle, fold into thirds for the second time and refrigerate. Repeat this rolling and folding process two more times, totaling three turns.

Once chilled, roll the dough out into a large rectangle about 1/4 inch thick. Cut the dough into rectangles, around 4 by 6 inches. Place 1 or 2 chocolate batons near one edge, then roll the dough tightly towards the opposite edge.

Position the shaped croissants on lined baking sheets, with enough space between them to expand. Cover with a clean kitchen towel and allow them to proof at room temperature for 1 hour.

Preheat your oven to 400°F (204°C). Prepare an egg wash by whisking 1 large egg with 1 tbsp of milk to create a golden glaze for the croissants.

Once baked, remove the croissants from the oven and let them cool on a wire rack for about 10 minutes. Optionally, dust with confectioners’ sugar.