• Dissolve the yeast in the water. Then, add the yeast to a quarter of the flour and make a dough. The dough need not be too soft. Take a large bowl of warm water (hand hot) and put the yeast ball into it. Cut the ball on top before dropping into the bowl. 
  
• Sift the remaining flour with salt. Add sugar, half the butter, and enough milk. Knead to a soft dough but not too soft to make a slack dough.
  
• Place the dough on a pastry board, and knead until the dough is elastic and smooth.
  
• The yeast ball would have doubled in size in the large bowl. Drain it carefully using a slotted spoon until it stops dripping. Do not squeeze or press down.
  
• Gently cut the yeast ball and fold into the dough. Knead until the yeast ball is fully incorporated into the dough. Cover with a moist towel and place a lid on the bowl. Refrigerate overnight.
  
• The following day, fold two sheets of wax papers into a rectangle. Place the other half of the butter between the sheets of paper and gently roll over it.
  
• Roll out to make a rectangle out of the butter that is of even thickness and remove the wax paper.
  
• Remove the dough from the refrigerator. Turn it onto a floured board. Roll the dough to a rectangle and place the rectangular shaped butter in the center. Fold a third of the rolled dough on the butter.
  
• Fold the other third of the rolled dough over. Now, there will be three layers, two rolled dough and one butter layer in between them. Roll and fold one third of it and bring the other third over the folded end.
  
• Turn the folded dough. This turn should made in such a way that the open end faces you. Roll out again, keep folding and then make a turn. Repeat the roll, fold, turn process at least three more times. Then, cover with a damp cloth and refrigerate for half an hour. Repeat the process of roll, fold, and turn twice.

How to shape the croissants:

• Roll out the dough into a rectangle. Cut into rectangles lengthwise.
  
• Cut the rectangle pieces further into two triangles diagonally.
  
• Roll the triangles into 1/8 " . Make the top tip of the triangle as long as you can.
  
• Make a slit at the base so that you can curve the croissant like a "crescent".
  
• Starting from the base of the triangle, curl all the way up. Lightly flour a baking sheet and place the croissants leaving at least 2" between them. Cover with a cloth and allow the croissants to prove for 30 minutes in a warm spot in the kitchen.
  
• Brush with egg wash made of egg yolk beaten with cream or just cream. Bake in a preheated oven at 425 degrees F for 5 minutes. Then reduce the heat to 375 degrees F and bake the croissants for 10 minutes or until golden brown.