Mix together yeast, warm water a teaspoon of sugar and keep aside till it looks creamy.
Put the flour in a bowl and in another small bowl mix together sugar and salt in the warm milk and blend with the flour together with the yeast mixture and oil.
Knead the dough till you get a smooth texture.
Now cover and keep aside till it rises to about three times it’s size.
Once it does, gently deflate it and keep aside again for rising till double in size.
Now deflate the dough again and put it in the refrigerator for about 20 minutes.
Mash the chilled butter up a bit using your fingers and flatten the dough into a rectangle of 14×8 inch.
Put butter on the top two-thirds while leaving a margin of 1/4 inch all through.
Fold in the end which hasn’t been buttered and the buttered side on top of that.
Now roll out the dough to a rectangle of 14×6 inch and fold the same way again.
Sprinkle some flour over the dough, put it in a ziplock bag and refrigerate for two hours.
Now remove the dough, sprinkle the flour again while deflating it.
Roll the dough again to a 14×6 inch rectangle, doing the folds twice more, wrapping it up and again refrigerating for two hours.
Now, to shape the croissants, roll out the dough to a 20×5 inch rectangle, cut crossway and work with one half while the other goes back to the refrigerator.
Roll the half to a 15×5 inch rectangle and cut 5×5 inch squares from this and now cut all the squares in half diagonally.
Roll up the triangle making pointy ends and stretching them a bit in a shape of a croissant.
Now place all the ready croissants on a baking sheet and let them rise for a while.
Meanwhile make a glaze by mixing the eggs in a spoonful of water and once the croissants have risen, give them an egg wash.
Bake these in a preheated oven at 475 F for about 15 minutes.