| • | Preheat the oven to 400 degrees F.
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| • | Cut butter into small pieces.
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| • | Take a bowl and combine flour, salt, sugar, yeast, butter, water and milk.
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| • | Knead it to make cohesive dough.
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| • | Shape the mixture into a rectangle and roll out to about 30cmx20cm.
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| • | Fold over the top third, fold up the bottom third and close each side with the side of your hand.
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| • | Place it into the plastic bag and chill for about 30 minutes.
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| • | Now turn 90 degrees and roll it again to another rectangle.
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| • | Fold up bottom third and close it with the side of your hand.
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| • | Chill it again for 30 minutes.
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| • | Repeat two more times, chilling for about 30 minutes between each rolling.
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| • | Return it to the plastic bag and place it into the refrigerator for about an hour.
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| • | Remove it from the fridge and roll into a big rectangle 50cmx30cm.
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| • | Cut in half lengthwise and divide into triangles and shape into crescent.
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| • | Beat egg and carefully, egg wash croisant.
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| • | Place them on a baking sheet and allow it to rise for about 20 minutes.
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| • | Now bake it for about 20 minutes till golden brown. |
