Combine warm water, warm milk, sugar, and yeast in a bowl, stirring gently until dissolved and slightly foamy

Add flour and salt to the mixture, stirring until a rough dough forms

Transfer dough to a clean surface and knead until smooth, soft, and elastic

Place dough in a lightly greased bowl, cover, and allow it to rise until doubled in size

Roll the rested dough into a large circle or rectangle on a lightly floured surface

Spread softened butter evenly across the dough, leaving a small border around edges

Fold and gently roll the dough to help create light layers

Cut the dough into triangular sections of equal size

Roll each triangle from the wider base toward the tip to form the croissant shape

Arrange croissants on a lined baking tray with space for expansion

Cover lightly and allow a second rise until puffy and airy

Brush each croissant gently with beaten egg wash

Bake until deeply golden, crisp, and fragrant

Cool slightly before serving to allow layers to set