Step 1: Activate Yeast

In a large bowl, combine 1 cup of warm water, 2 tablespoons of sugar, and 2 teaspoons of instant dry yeast. Whisk well for 10-15 seconds until combined. Cover the bowl and let it rest for 5-10 minutes until the yeast is activated and frothy.

Step 2: Prepare Dough

Add 2 cups of maida (all-purpose flour) and 1/2 teaspoon of salt to the activated yeast mixture. Mix with a whisk until a rough dough forms. Then, gradually add 1/4 cup of oil while kneading the dough by hand. Continue kneading on a clean kitchen counter for 5-7 minutes until the dough is smooth and elastic.

Step 3: First Proofing

Lightly grease the bowl with oil, place the kneaded dough inside, and coat it with a little oil. Cover the bowl with a lid and then with a cotton cloth. Let the dough rest in a warm place for 45 minutes to 1 hour, or until it has doubled in size.

Step 4: Prepare Garlic Butter

While the dough is proofing, prepare the garlic butter. In a blender, combine 10-12 garlic cloves and 50g of butter. Blend until smooth. Transfer to a bowl and mix in 1 teaspoon of chili flakes, 1 teaspoon of oregano, and 1/4 teaspoon of salt. Mix well.

Step 5: Punch Down and Divide Dough

After the first proofing, gently punch down the dough to release the air. Transfer the dough to a lightly oiled kitchen counter. Divide the dough into 8-9 equal-sized balls.

Step 6: Layer and Roll

Take one dough ball and roll it out into a thin, round roti (like a tortilla). Spread a thin layer of garlic butter over the roti and sprinkle some dry flour. Place another rolled roti on top, repeat with garlic butter and dry flour. Continue this process for 5 layers. Once all 5 layers are stacked, roll out the entire stack into a large, thin circular sheet.

Step 7: Cut and Shape Croissants

Using a pizza cutter, cut the large circular dough into 16 equal triangles. Make a small cut (about 1 cm) at the wider end of each triangle. Spread a thin layer of garlic butter on each triangle. For chocolate croissants, place a piece of Dairy Milk chocolate at the wider end. Roll each triangle from the wider end towards the tip to form the classic croissant shape.

Step 8: Second Proofing and Milk Wash

Arrange the shaped croissants on a baking tray. Cover them with a cotton cloth and let them rest for another 10 minutes. After resting, brush the croissants with 2 tablespoons of room temperature milk for a milk wash.

Step 9: Bake Croissants

Preheat your oven to 200°C (392°F). Once preheated, place the baking tray with croissants into the oven. Bake at 180°C (356°F) for 15 minutes, or until golden brown.

Step 10: Butter Wash and Final Rest

Once baked, immediately remove the hot croissants from the oven. Brush them generously with melted butter. Cover the tray with a cotton cloth and let them rest for 30 minutes. This step helps to keep the croissants soft and moist.

• Knead the dough thoroughly for 5-7 minutes until it's smooth and elastic for best results.

• Ensure the dough rests adequately for 45 minutes to 1 hour during the first proofing to allow the yeast to activate fully.

• Brush the croissants with milk wash before baking to achieve a beautiful golden-brown color.

• Apply melted butter immediately after baking to keep the croissants soft and add a glossy finish.

• Cover the baked croissants with a cotton cloth for 30 minutes after baking to retain moisture and ensure maximum softness.

• For chocolate croissants, place a piece of Dairy Milk chocolate or dark compound chocolate inside before rolling.

• Experiment with other fillings like peanut butter, cheese, or fruit jams.

• For a savory twist, omit sugar from the dough and add finely chopped herbs like rosemary or thyme to the garlic butter.