In a bowl add warm water, milk, sugar and mix well until all get dissolve. Now add yeast powder and again give a good mix. Set aside and let it rest for about 5-10 minutes.
In another bowl add all-purpose flour, salt, and mix them well. Now pour yeast mixture and oil in it and combine them gradually.
Now add water and knead the dough gently for about 5 minutes. After kneading grease the dough with oil and cover with a damp cloth.
Now set aside the dough for about 1 hour or until getting double n size (at warm place).
When the dough gets doubled, spread it on the sheet and sprinkle some flour on it. Start kneading the dough again until gets formed smooth then cut into 3 parts.
Take 1 part of the dough, roll it out on the surface by using a rolling pin in a round shape.
Spread butter on top of the dough and start folding it in a square shape. Gently press the edges little bit and keep it in a refrigerator. Be careful as no air picket involves in it.
Now take 2 parts of the dough and start rolling it just like before in a round shape and spread butter over the top of it. Gradually after butter adding, start folding the dough in a square shape.
Wrap the dough over the folded dough in the exact same pattern as do before and keep it in the refrigerator.
Just do the same procedure with 3rd last dough as well and keep it as well in the refrigerator.
Make sure dough should be folded tightly in a cling film/fish wrapping sheet and then refrigerate it for about 4 hours.
After 4 hours, simply take out the dough from the refrigerator and start rolling out by sprinkle some flour on it. Roll the dough into a rectangular shape with the help of a rolling pan (12×15 inch size).
Use a measuring scale to check the exact size and cut it out into 3.5-inch size strips. (Make 5 strips of each dough)
Now cut each stripe diagonally to make almost 10 triangles from it.
Make 12 inches long one triangle and make an incision at the base.
Start folding triangle from the base and roll upward.
Now take a baking tray and grease it properly with oil.
Now place the croissant on the greased baking tray and make sure the folding end of the croissant must lay down.
Use whisk egg wash and let them proof for 1 hour.
Bake in preheated oven at 200°C for 12-15 minutes
Now Serve and enjoy.