Croissants

Combine the instant yeast with the all purpose flour.

Warm the milk to tepid and dissolve the salt and sugar in it, then add the warmed water.

Pour the liquid and the oil into the flour and blend with a rubber spatula.

Turn out onto a floured kneading surface and let rest 2 to 3 minutes while the bowl is washed and dried.

Knead by lifting the near edge with a scraper and flipping it end over end, 8 to 10 times, developing just enough body to hold together without over-activating the gluten.

Cover with plastic wrap and a towel and rise at room temperature for 3 to 4 hours, until the dough has risen three and a half times its original volume, from about two cups to about seven.

Loosen the dough from the sides of the bowl to deflate it, push it out on a floured surface into a 12 by 8 inch rectangle and fold it in three like a letter.

Fold in three again, return to the bowl and let it double in size, either at room temperature for a couple of hours or overnight in the fridge.

Scrape the dough onto a lightly floured plate, cover airtight and chill 20 minutes.

Beat the chilled butter and smear it with the heel of the hand until it is a spreading consistency, form it into a rectangle and chill about 10 minutes.

Pat the dough out to 14 by 8 inches, spread the butter evenly over the upper two thirds leaving a quarter inch at the edges, and fold in three: three layers of dough separated by two layers of butter. That is turn one.

With the flap to the right, roll to 14 by 6 inches and fold in three for turn two: seven layers of dough and six of butter.

Wrap in wax paper inside a plastic bag and chill 1 and a half to 2 hours.

Unwrap, sprinkle lightly with flour and tap with the rolling pin to deflate, then cover and rest 8 to 10 minutes to relax the gluten.

If the butter has congealed into hard flakes, beat the dough with light firm taps for a minute or so from side to side until the butter softens.

Roll to 14 by 6 inches and fold in three for turn three, then repeat for turn four, giving 55 layers.

Wrap and chill 2 hours, or overnight under a board and a five pound weight.

Tap gently with the rolling pin to deflate, rest 10 minutes, roll into a 20 by 5 inch rectangle and split it in half lengthwise, keeping one half chilled.

Roll one half to 15 by 5 inches, cut crosswise into three, roll each into a five and a half inch square and cut each square on the diagonal into two triangles.

Roll each triangle from its large end toward the point to about seven inches long, stretch the two top angles out about an inch, then roll up from the large end and finish under the palm.

Place seam side down on the baking sheet and bend the two ends together into a crescent.

Final rise at room temperature for an hour and a half, until almost tripled in size; the book also allows this rise in the fridge overnight.

Brush with egg mixed with a little water.

Bake at 475F for 10 to 15 minutes, until puffed and browned.