Mix the yeast, flour, sugar, salt, and milk in a stand mixer fitted with a dough hook for two minutes or until a soft, moist dough forms on the hook.

If necessary, add additional milk, one tablespoon at a time, until the majority of the flour is soaked and smooth, up to four tablespoons total.

Adjust the mixer on high and continue mixing for another 4 minutes until the dough becomes smooth and elastic.

Remove the dough from the bowl, place it on a floured surface, cover it with a moist tea towel, and left to rest for 15 minutes to allow the gluten to relax.

With the towel removed, roll the croissant dough into a size 10 by 9-inch rectangle 5/8-inch thick. Wrap it in plastic, then chill for an hour or overnight.

Meanwhile, prepare the butter for at least ten minutes before the dough is done resting inside the fridge.

Using a rolling pin, beat the block of butter on a floured surface to soften it. Place it between parchment paper and form a 6 by 8 1/2 inches rectangle, then set it aside.

Take the dough out of the refrigerator and rolled into a 10 by 15-inch rectangle that is 1/4 inch thick.

Wipe off any extra flour from the dough. Lay the dough on the work area with the shorter side parallel to your front.

After brushing off any extra flour, place the butter in the center long ways. Fold the bottom over the butter and top over the butter to overlap and encapsulate the butter.

With your rolling pin, press it down lightly to push all the layers together and ensure it is properly sealed.

Roll the layered dough again to create a 10 by 15-inch rectangle, filling in any gaps where the butter may have poked through with a light dusting of flour.

Into your third fold, make it into the shape of a letter, brush off any excess flour and mark it indicating that you have finished the first turn.

Cover and wrap the dough in plastic and chill to rest for about 1 hour or overnight.

Once done, repeat the process of folding and stretching the dough up into 4 turns, each time labeling it appropriately and chilling in between each turn.

After the fourth turn, wrap it again with plastic wrap and chill the dough overnight or at least for one hour. You can shape it in a 13 by 24-inch square, just under 1/4-inch thick.

Using your rolling pin, roll out the dough into a floured surface.

Cut it into 6-inch strips, then into triangles with a base 4 inches broad, using a large, sharp knife (or for a more curved croissant, cut the triangles 6 inches wide).

Once done cutting, stretch the triangle-shaped dough to at least 9 inches long and roll it into shape.

Repeat the process with your remaining triangle dough.

Then place each croissant in a baking pan with parchment paper 2 inches apart. Make sure that the tip of the fold is tucked under to prevent it from spreading out and losing its shape.

At this stage, you can freeze the croissants or brush them with egg wash.

Put a pan of heated water in the oven that is not switched on.

Place the croissants inside the oven. The steam coming from the pan with hot water will create a moist environment like a proof box.

Allow them to proof for up to two hours or until puffed and soft to the touch, then remove them from the oven.

Before putting the croissants in the oven, spritz some water into your preheated oven at 425 degrees F, close the oven door and allow it to steam.

Place the croissants in the oven, give them another spritz, shut the door, and lower the temperature to 400 degrees F.

For even cooking, you can turn the baking pan after 10 mins and turn down the oven temperature to 375 degrees F. Continue baking for another 5 to 8 minutes until golden brown.