Instructions:

1. In a bowl, combine 3 tablespoons warm water, sugar, and active yeast. Let it stand for about ten minutes or the mixture starts to become frothy and creamy.
2. Dissolve 2 teaspoons sugar in warm milk, add in salt. In a large mixing bowl, add in flour and pour in the warm milk mixture and the yeast mixture. Add in some oil and mix it well. Knead the mixture thoroughly until it becomes smooth and no lumps are present. Using a plastic wrap, cover the bowl and let the mixture rise until it becomes three times its original size. Deflate it gently and let it stand again until it starts to rise and becomes double its original size. Deflate it again and let it chill for 20 minutes.
3. Massage chilled butter until you achieve a dough-like consistency, make sure that the butter does not get too soft or get too oily. In a 14×8 rectangle, gently pat the dough until it occupies the entire rectangle, add in the butter on top of the dough leaving a 1/4 inch margin on the sides. Fold the unbuttered portion of the dough into the buttered portion. Turn the rectangle 90 degrees to make the folds span from your left to your right. Roll out the dough into a 14×6 inch rectangle and fold it three times. Sprinkle the dough lightly with flour and put it on a plastic bag. Refrigerate the dough for 2 hours.
4. Unwrap the dough and sprinkle it with flour. Deflate it gently, then roll it to a 14×6 inch rectangle, fold it again 3 times and turn it ninety degrees. Repeat the folding process and put it back on the plastic bag. Let it chill for two hours.
5. To give the dough some shape, roll the dough in a 20×5 inch rectangle. Cut the rectangle crosswise and shape the other half while chilling the remaining half. Roll the dough into a 15×5 inch rectangle, cut the rectangle evenly to 5×5 inch squares.
6. Cut each square diagonally in half to get six triangles. Roll each triangle lightly until it produces a point that is seven inches long. Grab the two points of the dough lightly as you roll it up forming a crescent shape.
7. Repeat the process on the remaining half of the dough and place the shaped croissants on a baking tray.
8. Before baking, brush the croissants with egg wash made by mixing one egg and one tablespoon water.