Put yeast in warm milk along with 1 teaspoon sugar. Let the yeast mixture sit for 5 minutes and get foamy.

In a mixing bowl, put flour sugar and salt and whisk until thoroughly combined.

Grate the cold butter (I like to stick it in the freezer for 30 minutes ahead of time) into the flour. You can also cut butter into very small cubes. Using two forks, cut the butter into the flour until the mixture looks like coarse sand.

Pour the yeast mixture and mix gently until the mixtures comes together. You are not going to knead the dough.

Wrap the dough in cling film and refrigerate of 30 minutes or put it in the freezer for 15 minutes.

Once the dough has chilled, dust four on a cutting board and rolling pin and roll out the dough into a rectangle, approx. 3 times longer than it is wider. (Make sure as you continue working with the dough, you can still see some butter pieces in the dough.)

Take one short end and bring it to the center. Now overlap with the other end like an envelope. This is the 1st fold.

Roll out the dough lengthwise again in a rectangle. Now fold both the ends in the center. Take one of the folded flaps and overlap the other (pretend you're closing a book). This is the 2nd fold.

Roll gain and repeat the 2nd fold. At any point that you think the dough is getting too warm or sticking too much, cover loosely with cling wrap and put in the freezer for 15 minutes before continuing.

Roll the dough again and repeat the first fold. This is our final fold. Wrap in cling wrap and refrigerate for several hours or overnight.

When you are ready to make croissants, roll out the dough in a rectangle to about ¼ inch thick. Clean up the edges.

Using a knife or pizza slicer, cut out slightly acute triangles. Make slits at the base of the triangle. Stretch the shapes a little by pulling gently at the tip of the triangle. (The longer the triangle shape, the more spirals or rolls we will get in our croissants).

With you finger, start rolling from the base of the triangle up to the tip. Curve the ends of the croissants inwards and place them tip side down onto your baking tray. You can fill your croissants with Nutella or sour cream or anything that you like.

Once all the croissants are rolled, let them rise at room temperature for an hour and a half until they puff up and rise. They will not rise a lot but should puff up slightly. If they feel soft and springy to the touch after an hour and a half, they are done.

Beat an egg yolk with a teaspoon of water and brush the croissants. Make sure you get the egg wash in every nook and cranny. Bake for 8 mins at 400 degrees. Rotate the pan and lower temperature to 375 and continue baking for 10-12 more minutes.

If at 400 degrees, they are browning too fast, lower temperature to 375. I brush them once more with egg wash after 15 minutes of baking time.

They are done when they are deep golden brown.

Enjoy plain or slap on a pat of butter!