Activate the yeast by warming the milk to about 110°F, dissolving the honey, and mixing in the yeast. Let sit for 10-20 minutes until foamy.

In a large mixing bowl, whisk together the flour, sugar, salt, and vanilla extract.

Combine the yeast mixture and melted butter into the dry ingredients. Mix until a shaggy dough forms.

On a floured surface, knead the dough for 6-7 minutes until smooth and elastic.

Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate overnight.

Pound the cold butter between parchment paper into a flat rectangle about 1/2 inch thick and chill.

Roll out chilled dough into a rectangle about 1/4 inch thick.

Place the cold butter in the center, fold the edges over to encase the butter.

Roll the dough into a long rectangle, fold like a letter into thirds, wrap, and chill for 30 minutes. Repeat this folding process two more times.

After the final chill, roll the dough again into a large rectangle, cut into triangles, insert a chocolate baton at the base, and roll up into a crescent shape.

Let croissants rise on parchment-lined trays for 2-3 hours until doubled.

Preheat the oven to 375°F during the final rise.

Brush croissants with whisked egg yolk and milk for a golden finish.

Bake for 20-30 minutes until puffed and golden brown.

Cool on a wire rack for about 10 minutes before serving.