Dissolve the yeast in some of the milk. Put the flour in the mixing bowl of the food processor, make a well and pour in the yeast milk. Cover with a little flour and let stand for 5 minutes. Now add the sugar, the rest of the milk and the eggs and knead everything, adding the butter in flakes. Finally, let the salt trickle in.
Let the smooth, non-sticky dough rest for 15 minutes. Shape the dough into a ball and let it rest for another 10 minutes.
In the meantime, roll out the butter between cling film into a square with an edge length of about 15 cm or press it apart with the ball of your hand. Chill the butter plate for another 10 minutes.
Now cut into the ball of dough in a cross shape with a sharp knife. Roll out the resulting ends so that a cross is formed (the dough in the middle should be a little thicker). Place the butter plate in the center of the cross and fold the ends over so that the butter is completely enclosed.
Roll out the dough on a floured work surface into a rectangle that is as even as possible, brush off excess flour, then give a simple tour. To do this, you fold the dough in three ways like a business letter: You put 1/3 of the dough from the short side in the middle and then fold the simple third of the dough over it. Cover the dough with cling film and place in the refrigerator for 30-40 minutes.
Now give a second easy tour. To do this, roll out the dough again into a rectangle and fold it up three times, cover again and chill for 30 - 40 minutes.
At the end, the dough is given a double tour: Roll out the dough again into a rectangle, then fold the two short ends in the middle so that the edges meet. The dough is now folded again in the middle so that it lies in 4 layers on top of each other. Cover with cling film and chill for about 30 minutes for the last time.
When you roll it out, make sure that the work surface is well and evenly floured. In between, lift the dough on the short sides with both hands and carefully shake it up to ensure that it does not stick to the work surface. You can also use a pallet to pass under the dough, or use it to put some flour under the dough. It doesn`t matter if there are small cracks that can leak some butter if there is enough flour. Before each folding, however, you should remove the excess flour on the dough sheet with a brush.
Now roll out the dough into an even rectangle of about 64 x 38 cm, straighten the edges. Fold the dough in half lengthways, laying the edges loosely on top of each other.
Cut the dough into triangles with a sharp knife, it is best to work with a template. For relatively large croissants, I use an isosceles triangle with a base of 15 cm and a side length of 18 cm (but you can also make smaller croissants if you want, use a template with a shorter base).
Now spread the double dough pieces apart again and cut them apart in the middle, so that you get 14 complete triangles the size of the template and 2 leftover pieces. While you are shaping the croissants, you should cover the remaining pieces of dough so that the surface does not dry out.
Unroll or pull apart the triangles individually so that it is significantly longer than before. Then place the triangle on the work surface so that the tip points to the edge of the work surface. Cut a piece of dough from the leftover pieces and place it on the upper edge of the triangle. Now fold the upper edge over the piece of dough and roll it firmly down to the tip, pulling the two corners outwards so that the croissant has a nice shape. Shape into a croissant and place on a baking sheet lined with baking paper. Shape the rest of the croissants in the same way.
Cover the baking sheet and let the croissants rise for another 45 - 60 minutes, brushing with egg milk (stir together egg yolk and 1 tablespoon milk) after 30 minutes. Spread the milk only on the smooth ribbons, avoiding the edges as much as possible so as not to prevent them from opening. Before baking, brush the croissants a second time with the egg milk.
Bake the croissants in a preheated oven at 230 ° C for about 15 minutes until golden brown, at the beginning pour a cup of water on the bottom of the oven.
You can freeze the croissants when they are finished, then let them rise after thawing. You can also put them in the fridge, ready-formed, then take them to room temperature the next day and let them rise a little.
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