Mix in a bowl add all-purpose flour, milk powder, salt, sugar, instant active yeast and milk. knead a soft dough. Knead this dough on a kitchen surface for at least 10 min by adding little by little 2 tbsp of butter. dough should become very soft after kneading. Tuck this dough and keep in a bowl. cover the bowl and keep it in a warm place for proofing or unless dough becomes double in size.

After an hour dust a little maida on the kitchen surface. Take out the dough and punch it hard to remove all the air. Divide the dough into 12 equal balls. Roll each ball into thin round sheet. Take 10 gms of butter and apply it on a sheet and place the sheet onto a cling wrap / plastic foil. Take another ball, roll into round sheet, apply butter onto it, place it on the first sheet. Prepare all the sheets this way and place them one on the other.

After half an hour, again apply milk gently in each of the croissants and bake in a preheated oven at 200 degree for 15 minutes. once done take them out apply butter onto them for extra glaze.