Step by step method

1. Combine yeast, warm water, and 1 tsp sugar. Allow to stand until creamy and frothy.
2. Measure flour into a mixing bowl. Dissolve 2 tsp sugar and 1 1/2 tsp salt in warm milk. Blend into flour along with yeast and oil.
3. Mix well, kneading until smooth. Cover, and let rise until over triple in volume.
4. Deflate gently, and let rise again until doubled. Deflate and chill for 20 minutes.
5. Massage Stork Bake until pliable, but not soft and oily. Pat dough into 36 x 20 cm rectangles. Smear Stork Bake over the top two thirds, leaving a 60mm margin all round.
6. Fold unbuttered third over middle, and buttered top third down over that. Turn 90º, so that folds are to left and right.
7. Roll out to a 36 x 15 cm rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate for 2 hours.
8. Unwrap, sprinkle with flour, and deflate gently. Roll out to a 36 x 15 cm rectangle and fold again. Turn 90º, and repeat. Wrap and chill for 2 hours.
9. To shape, roll dough out to a 51 x 13 cm rectangle. Cut in half crosswise, and chill half while shaping the other half.
10. Roll out to a 39 x 13 cm rectangle. Cut into three 13 x 13 cm squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 17cm long.
11. Grab the other two points, and stretch them out slightly as you roll it up. Place on a baking tray, curving slightly. Let shaped croissants rise until puffy and light.
12. In a small bowl, beat together egg and 1 tbsp water. Glaze croissants with egg wash.
13. Bake in a preheated oven at 220ºC for 12 - 15 minutes.