1. Mix the flour, sugar, salt and dry yeast for one minute.

2. Add the butter, eggs and cold milk and mix at low speed for 6-8 minutes or according to the equipment used (until the dough detaches from the sides of the mixer).

3. Place the dough onto a work table dusted with flour so it will not stick to it. Proceed to stretch the dough with a rolling pin using the French method of production of puff pastry.

4. Next, take a pound of butter and chop it into pieces and put onto the dough to cover the middle, stretch it and proceed to fold the dough.

5. Carefully start to stretch the dough again and make a rectangle with the dough.

6. Proceed by folding the dough in thirds. We accomplish this by folding the dough up 1/3 of the rectangle and bending the remaining piece over the folded dough. Place the dough horizontally and repeat the procedure three times. If necessary, wait 5 to 10 minutes between each time it is bend to avoid breaking the puff pastry dough.

7. Now bend in the shape of a book as shown in the figure below.

8. Refrigerate for about two hours before shaping the croissants.

9. Final Fermentation: After placing the croissants on the tray, leave them to rise to the desired volume for 2-3 hours (depending on the temperature of the area where the croissant is being fermented).

10. Before baking the croissant, lightly brush an egg wash over the croissant.

11. Bake at 325 to 350°F (163 to 175°C), depending on the size of the unit and the equipment used, for approximately 20-25 minutes. Bake time will depend on the type of oven you are using and the size of the croissants.