Croissants

Step 1
Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Step 2
Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.

Step 3
Deflate gently, and let rise again until doubled, about another 3 hours.

Step 4
Deflate dough and chill for 20 minutes.

Step 5
Massage butter until pliable, but not soft and oily. Pat dough into a 14×8-inch rectangle.

Step 6
Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.

Step 7
Turn 90 degrees, so that folds are to left and right. Roll out to a 14×6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.

Step 8
Unwrap, sprinkle with flour, and deflate gently. Roll to a 14×6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.

Step 9
Preheat the oven to 475 degrees F (245 degrees C).

Step 10
To shape, roll dough out to a 20×5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15×5-inch rectangle. Cut into three 5×5-inch squares. Cut each square in half diagonally.

Step 11
Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.

Step 12
Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.

Step 13
In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

Step 14
Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.