First of all, mix cold milk with boiling water and sugar. Then, in another bowl, mix together flour with salt, yeast and add to milk mixture. Knead the daugh into a sticky ball, put in a bowl spreaded with oil, cover with some food plaque and leave in refrigerator for about an hour.
Then grate butter onto large sheet of food plaque and with your hands, shape a square (in about 20 x 20 cm size), cover with some plaque and put 30 minutes into a refrigerator or freezer to set.
Then put dough on floured surface and roll to rectangular (about 50 x 20 cm size). On the middle add cooled butter pastry and cover it with daug from both sides. Then, start from the middle, and roll the dough until it becomes the same size (50 x 20 cm), then flex for a few times, wrap in plaque and put in refrigerator for 60 minutes. Then repeat this step for 3 times.
When you are done, cut dough into 3 equal pieces. Roll for about 4 mm thickness bolls and divide them into triangles. Each bottom of triangles cuts with knife in the middle (just a little) and twist some capers. Prepared pies put on a baking tray, spread with some mixed egg, cover with plaque and leave in a cold place for about 10 - 12 hours. After that, leave at room temperature for about an hour. Preheat oven to 220 C (440 F) temperature. Then put the baking tray into the oven and immediately turn temperature to 200C (400F). Bake for about 10 minutes, then turn the temperature to 180C (360F), until the croissants become light brown. And you're done! Enjoy!
Note: Use high quality butter - then croissants will be be very good taste and smell.
Note: While kneading the daugh, work fast. As much as you knead faster, the less possibility that dough becomes sticky.
Note: Watch added video - make sure everything is pretty easy.