Making the dough Mix the flour with the sugar, the salt and the yeast in the stand-mixer. Add the softened milk, water and butter. On speed 2, mix the dough for 3-4 mins, until it forms a ball. Let the dough rise for about an hour and a half in a warm (75-90degF), depending on temperature. Spread plastic wrap on a board and place the risen dough. Then, cover it with plastic wrap for an hour or two and massage the dough into a 10-1/2-inch square.

Pulverize the Butter:Cut butter in half inch thick slabs. Place the slabs in a 5-inch-square on a piece of parchment. With a rolling pan, pound butter until it is 7 1/2 inches square. If necessary, trim or rearrange as required. Refrigerate until cooled.

Combine the Dough and Butter: Starting the lamination, combine the dough with butter. Put the butter in an angled position over the dough. The corners should be in the center. Fold the dough in half over the butter. You may need to stretch the edges a little bit to get them all the way into the center. You can press together the edges to completely enclose the butter, and ensure it does not escape.

Turn1:Place your dough on a well-floured surface. Use the roll-out pin on top of the floured dough. It will lengthen the dough (and help distribute butter evenly). It is now time to roll it out. Keep the edges straight and start rolling. It will lose shape if you don't press down the corners. Fold the dough to thirds, removing any excess of flour. This should result in a rectangle. Then freeze it for at least 20 minutes.

Turn two: Continue the process of rolling and folding, but this time roll the dough in the opposite direction. Repeat until it measures 8 by 24-inches. Then fold the dough into thirds and brush off any excess flour. Cover the dish and either freeze it for 20 mins or place in refrigerator for one hour. This can be refrigerated overnight, if required.

Turn 2: Re-roll the 8 by 24-inch rectangle and fold. Place the dough in a pan, and cover the whole thing with plastic. Tuck the wrap under the dough. Refrigerate overnight or for 2 days.

Rolling Dough to Make CroissantsRemove dough from fridge, and flour lightly the surface. With the rolling pin, press the dough along its length to increase the width and wake it. After that, you will need to roll it into a strip 8 inches wide and 42 inches long. More flour can be added if your dough becomes sticky. The dough will shrink when cut if you lift it up at the center and allow both sides of the piece to contract. Trim it to 40" long.

How to Cut Croissants Use a yardstick, tape measure or a sharp knife to mark the top in 5-inch increments. (There will be seven marks). Moving the yardstick from the top to the base of the dough, make a mark about 2 1/2 in from the tip. From there, you can continue making marks 5 inch intervals at that same point. This will give you 8 marks. From the upper right corner, set a clear ruler. Next, cut using a cookie cutter. Then, cut the remainder of the triangles. This will give you 15 triangles plus a couple of pieces of leftover dough.

Croissants Cut a 1/2 inch slit in each triangle using a knife. To make the croissants, give the triangles a gentle tug and stretch them up to a length of about 10 inches. Spread them out evenly on two parchment lined baking sheets. Then, repeat with the remainder triangles. Roll up any scraps to make mini-croissants. These may look less appealing but still taste amazing.

How to make Egg Wash: In a bowl, mix together 1 egg, 1 yolk and salt. Brush egg wash on croissants. Refrigerate any leftover egg wash and cover the croissants.

Croissants Baked: Brush again the croissants, being sure to coat the tops and edges with any remaining egg wash. Baking at 425degF (10 minutes) (on the upper and lower thirds of a conventionally heated oven). Rotate pans for another 8-10 mins until deep golden brown. Then, cool the cookies to room temp. on a wire racking.