Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.

Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar.

Place the flour in a large bowl.

Add the oil, yeast mixture, and milk mixture to the flour.

Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated.

Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl. The short rest allows flour to absorb liquid; dough will be quite soft and sticky.

Knead the dough eight to ten times only. The best way is as Julia Child does it in the video (see below). It essentially involves smacking the dough on the counter and removing it from the counter using the pastry scraper.

Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.

After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.

Place the dough on a lightly floured board or countertop, and roll it into a rectangle about 6 by 15 inches.

Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)

Place the dough letter back in the bowl, and the bowl back in the plastic bag.

Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge.

Cut the stick of butter in half lengthwise. Place the halves in plastic wrap about three inches apart. Use a rolling pin to tap the butter until it’s soft enough to roll, roll between the plastic wrap until it’s a 5×5 inch square. Put in the fridge on a flat surface.

Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge for 20 minutes.

Remove the dough and butter sheet from the fridge and place the dough on a lightly floured board or counter. Let it rest for a minute or two to relax the gluten.

Using your fingers gently spread the dough into a rectangle about 6×15 inches.

Remove the butter sheet from the plastic wrap and place it on the top two-thirds of the dough, keeping it 1/2 inch away from all the edges. When the butter and the dough are the same consistency, fold the bottom third of the dough and then the top third of the dough. Turn the package 90-degrees, so that the top flap is to your right (like a book).

Using a rolling pin, roll the dough into a 6×15 rectangle. Again fold the bottom third and the top third up. Wrap the dough in plastic wrap and place in the fridge for at least 2 hours.

Take out the dough, sprinkle lightly with flour, deflate lightly by taping several times with a rolling pin. Wait for 8-10 minutes to relax the gluten. Being sure that the bottom and top of the dough is lightly floured; repeat the rolling and folding 2 more times, which gives 3 folds in total. Cover and put in the refrigerator for another 2 hours or overnight.

Lightly butter your baking sheet so that it is ready.

Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter.

Roll the dough out into a 16×8 inch rectangle.

Cut the dough into four rectangles (each 4×8 inches).

Place 3 of the rectangles in the fridge, to keep the butter cold.

Roll the rectangle out until it is 6X8 inches.

Cut the rectangle diagonally into two triangles.

Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. (If you want a curved shape like mine, you will need to cut a slit in the base before rolling, and roll to the outside as you start from the base.)

Place the unbaked croissant on the baking sheet.

Repeat the process with the remaining squares of dough, creating 8 croissants in total.

Mix the egg with a teaspoon of water.

Spread the egg-wash across the tops of the croissants. (first egg-wash)

Leave the tray of croissants, covered lightly with plastic wrap, to rise for 3-3.5 hours; they need to triple in size.

Preheat the oven to 475°F.

Egg-wash again.

Bake at 475 for 12-15 minutes.

Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.