Mix the yeast, warm water and teaspoon of sugar in a small bowl.

Set aside and let foam up a little.

Heat the milk until tepid and dissolve in the salt and sugar.

Place the flour in a large bowl. Add the oil, yeast mixture, and milk mixture. Stir all the ingredients together using the rubber spatula or wooden spoon, just until the flour is incorporated.

Turn the dough out onto a floured surface, and knead the dough several times. Place the dough in a clean bowl, and cover tightly with plastic wrap. Leave for 2 to 3 hours, or until the dough has tripled in size. The time depends on the temperature of the room.

After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides with your fingers. Place it on a lightly floured surface, and roll it into a rectangle of about 8x12 inches (20x30cm).

Fold the dough rectangle in three, like a book or letter, first the top third down until it reaches the middle of the remaining dough, and then the bottom third up.

Cover the dough in plastic wrap and place on a cookie sheet to rise for another hour or so, or until it has doubled in size. This second rise can be made overnight in the fridge.

Place the stick of chilled butter on a piece of parchment paper and, using a rolling pin, lightly pound the butter to flatten it. It will have ridges at first, but pound on the too. It should measure about 10x8 inches (20x25cm).

Cover with plastic or another piece of parchment paper, and place the butter rectangle in the fridge to chill while the dough is on it's second rise.

After the dough has doubled, cover in plastic wrap and chill it in the fridge for about 30 minutes.

Transfer it a lightly floured surface and let it rest for 1 or 2 minutes. Roll the dough again into a rectangle about 15x8 (20x38cm) inches.

Place the cold butter rectangle in the middle of the rolled dough. Fold the bottom third of the dough up and the top third of the dough down. Turn the dough package 90 degrees (quarter turn), so that the top flap opens to your right, like a book.

Roll out the dough (gently, so you don’t push the butter out of the dough) until it is again about 15x8 inches (20x38cm). Again, fold the top third down and the bottom third up. Cover in plastic wrap, and place it in the fridge for 2 hours.

Place the cold dough on the lightly floured surface. Tap the dough with the rolling pin, to deflate it a little. Let the dough rest for about 10 minutes.

Roll it to a 15x8 inch (20x38cm) rectangle. Fold in three again. Turn it 90 degrees (quarter turn) with the top flap to your right, and roll out again to a 15x8 inch (20x38cm) rectangle.

Fold in three for the last time, wrap well in plastic, and return the dough to the fridge for two more hours.

Take the dough out of the fridge and let it rest for 10 minutes on the lightly floured surface.

Roll the dough out into a 20x15-inch (50x38cm) rectangle.

Fold the dough in half, bringing the top half down. With a pizza wheel or a large kitchen knife cut it into triangles (as shown in the video.). You’ll have stacked triangles.

Open the stack and place the top triangles on top. Half will be fully cut, half will still be joined. Cut the ones that are joined down the middle so you have individual triangles.

Working with one triangle at a time, hold it from the top with one hand and with the other stretch it out a little to lengthen it. Be careful not to tear it.

Make small balls of dough from the scraps and place a ball of dough at the wide end of the triangle. This is optional but it gives the croissants volume. I don’t usually do it, but I’m more experienced; it’s your call.

Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. Place the unbaked croissant on the baking sheet. I like to anchor the ends by pressing gently onto the sheet.

Repeat the process with the remaining dough. The video shows filled croissants, but that’s not what we’re making today.

Leave the tray of croissants to rise for 3 hours.

Preheat the oven to very hot 475°F (245°C).

For the egg wash: mix the egg with a teaspoon of water. Brush across the tops of the croissants.

Bake for about 20 minutes, until the tops are golden brown, rotating the baking sheet after 10-12 minutes so they bake more evenly. If they’re browning too quickly, decrease the oven temperature to 375°F (190°C). They should have golden bottoms and not be doughy.

Place the baking sheet on a rack to cool for 10 minutes before serving.