Add sugar, yeast to lukewarm milk and rest it for 15 minutes for proving

Meanwhile sift the flour, add salt to it and after 15 minutes knead the dough with milk.

Let the dough rest for about an hour for fermentation.The dough will just get double in size.

Divide the dough in 5-8 balls and roll it. Cut it into crossiant shape and again let it sit for another 30 minutes for second fermentation.

Preheat the oven at 400°F.

Bake crossiant for 20 minutes and apply some milk on it after baking. And enjoy hot shot crossiants.