Warm the cup of water with the 1/4 cup of milk (make sure it's not too hot or too cold).

Pour it into a bowl and add the cup of sugar and the yeast. Mix very well.

Add 7 tablespoons of the flour and mix very well with a whisk.

Once a sticky mixture forms, cover the bowl with plastic wrap and let it rest in a warm place for 15 minutes.

It should puff up like this.

In another bowl, place the rest of the flour, the butter, a pinch of salt, and the egg, and knead a little. Add the previous mixture.

Start kneading the dough in the bowl, then knead it on a lightly floured surface. (Knead for about 10 minutes; if it remains sticky, add a little oil to the dough and continue kneading).

Grease a deep bowl with a little oil and place the dough in it, spreading a little oil on top. Cover with plastic wrap and refrigerate for at least 1 hour, until the dough doubles in size.

Once the dough has risen, place it on a lightly floured surface and flatten it.

Add butter in sheets to 2/3 of the dough.

Fold the dough by bringing the side without butter to the center.

Now fold the other side.

Flatten the dough a little with a rolling pin to incorporate the butter. Fold it into three parts.

Wrap it in plastic wrap and refrigerate for 30 minutes.

Take the dough out of the refrigerator and place it again on a floured surface, roll it out.

Fold the dough into 4 parts and flatten it with a rolling pin, repeat this until the butter is fully integrated.

Fold it completely.

Once the dough is well rolled out, cut triangles of the desired size.

Roll out the triangle and roll it up to form the croissant. (Roll it from the widest part to the tip).

They should look like this.

Place the croissants on a slightly buttered baking sheet and brush a little water on each croissant.

Cover with plastic wrap and let them rest for 45 minutes.

Beat an egg yolk with a little milk. Once the croissants have puffed up a bit, brush this mixture on each croissant.

Bake at 390°F (200°C) for 15 to 20 minutes until they are slightly golden.