Pour milk in a bowl

Add the yeast

Add the egg yolk and sugar

Gradually work in four into the mixture to get a very soft pliable dough..

Add little warm water if dough is too strong or more flour if dough is too sticky

Mixture thoroughly to get a smooth, pliable dough. Set aside to rise for 45minutes

Preheat oven

Divide the dough into three parts

Roll one part flat and round on a clean surface.

Rub the surface of the flattened dough with butter and roll another on top of the dough.Rub butter and flattened the last dough to cover the previous two.

Divide the circle into two with a knife

Cut out the dough in vertical shapes.

Roll from the wide part to the tin part.

Rub baking pan with butter, brush the croissants with egg white and bake until brown..