• In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine:

• The remaining sugar
• Flour
• Salt
• Warm water
• The yeast mixture

• Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic. Form it into a ball.
• Wrap the dough in plastic wrap and refrigerate it for at least 1 hour or overnight.
• Take the cold butter and place it between two sheets of plastic wrap. Using a rolling pin, gently flatten and shape it into a rectangle, about 0.6cm thick.
• Roll out the chilled dough into a larger rectangle, then place the butter layer in the center. Fold the dough over the butter layer, sealing the edges.

  Now you can continue with the remaining steps of rolling, folding, and shaping the croissants, as described in the previous recipe. When you're ready to bake, preheat your oven to 200°C (392°F) and bake the croissants for about 20 minutes, or until they are golden brown and puffy. Enjoy your homemade croissants!