As the dough has to rise overnight in your fridge, start with your dough in the early evening.Warm your milk in a microwave or a pot over your cooking stove. Do NOT cook the milk, just let it warm up.
Put the yeast with 5g of the sugar and two tablespoons of the warm milk in a small bowl and let it sit for a few minutes until foaming.
Meanwhile, mix the rest of the sugar, flour, and salt in your kitchen machine. Add the foaming yeast and knead it until you have a well-combined dough.
Cover with a damp kitchen towel and let it rise at room temperature for one hour.
Place your dough on a well-floured working surface and roll it out into a large rectangle. Only roll in one direction.
Cut the cold butter into thin pieces and place half of them onto your dough. I prefer to place the butter in the middle of the rectangle and leave about 2cm on each side without butter. Otherwise, it can get a bit messy if you roll it out again.
Fold the dough from the top down three times.
Repeat step number 6 with the other half of the butter. Fold the dough again from the top down three times.
Cover your dough in a plastic wrap and leave it in your fridge overnight.
The next morning, place your dough on a well-floured working surface and roll it out into a rectangle which has about the size of 45 cm x 20 cm. Your dough should be about 1cm thick. Cut away the irregular parts.
Cut into 8 rectangles.