In a bowl add warm water, milk, sugar & mix well.

Add yeast powder & mix well. Let it rest for 5-8 minutes. Set aside.

In a bowl add all-purpose flour, salt & mix well.

Add yeast mixture, oil & mix well. Gradually add water & knead the dough for 5 minutes. Grease with oil & cover with damp cloth.
Let it proof for 1 hour or until double in size (at warm place).
Spread the dough on sheet & sprinkle dry flour on it. Knead the dough again & cut into 3 parts.
Roll out one part of dough with the help of rolling pin in round shape.
Add & spread butter over it & fold the dough in square shape. Press a little & keep the folded dough in refrigerator.

Roll out second part of dough with the help of rolling pin in round shape.
Add & spread butter over it. Now place the folded dough in the center.
Wrap the dough over the folded dough in the same pattern & keep it in refrigerator.
Repeat the procedure with the third part of dough.
Tightly wrap the folded dough with cling film & refrigerate it for at least 4 hours. Remove from cling film & sprinkle dry flour over the dough. Roll the dough into rectangular shape with the help of rolling pin.

Now cut each stripe diagonally to make triangles.
Now take one triangle and make an incision at the base. Add the butter, garlic coriander mixture. Fold the triangle from the base and roll upward. Place the croissants on the greased baking tray. Folding end must lay down. Give egg wash and let them proof for 1 hour.

Bake in preheat oven at 200 C for 12-15 minutes.
Serve and enjoy!