Mix all-purpose flour, sugar, instant yeast, and salt in the bowl of a stand mixer. Add lukewarm milk (warmed in the microwave or over the stove - if you can stick a finger into the milk and the temperature feels good, the milk has the right temperature) and knead for 10 minutes at low speed until you have a smooth dough.
Cover with a damp kitchen towel and let it rise in a warm place for 1 hour until doubled in size.
Place the dough on a floured surface and roll it into a long rectangle (approx. 14x6 inches | 35x15cm) using a rolling pin. The rectangle should be as straight as possible, use your hands to help stretching/forming it.
Aline's Laminating Cheat Step: Cut the cold vegan butter into equal thin pieces and place them in the middle of the dough leaving approx. 1inch/2cm space on each side. → This prevents the butter from leaking when laminating and baking.
Fold the top third into the middle, then fold the upper third into the middle on top of the other.
1st Round: Roll the dough into a long rectangle, fold the top third into the middle, then fold the upper third into the middle on top of the other. Wrap with plastic wrap and place it for 30 minutes in the fridge to chill.
2nd Round: Turn the dough 90° and repeat the steps from the 1st round (↑). Place it for a further 30 minutes in the fridge.
3rd Round: Repeat the steps from the 2nd round (↑). Wrap loosely with plastic wrap and leave overnight in the fridge. → The dough will rise again overnight, don't wrap it too tight.