How to make
Stir the warm milk with the warm water, sugar and yeast. Once the yeast dissolves, add 1-2 cups of the sifted flour. Stir well and leave the mixture to sit for 10 min.
Once the time has elapsed, add the oil and begin to add the remaining flour with the salt. Knead a dough until ready, leave it in a deep container, covered with a towel.
Leave it in a warm area and once it rises, divide it into 2 balls. Roll out each ball into a sheet, cut each sheet into triangles. Wrap up each triangle into a croissant and arrange in an oven dish with baking paper.
When you're all done, put the oven dish in a preheated 120°F (50 °C) oven briefly, to rise a bit. Bake the round loaf at 340°F (170 °C) for 40-45 min., depending on the oven.
Once it gets a crisp on top, cover it with aluminum foil to prevent burning and bake on just the lower element with the fan on.
