Pour milk into a pot. Heat it so it is very warm but NOT hot, (if you get it too hot just wait for it to cool a bit).
Remove from heat and add the salt, sugar and year. Mix. Add 3/4 cup of the flour. Mix with a fork until flour is completely incorporated.
Close pot and let rise for about 30-45 minutes. The mixture should double/triple.
While mixture is rising in a bowl beat eggs and oil for about a minute.
Once mixture rises, add to eggs/oil and gently mix.
Start adding the remaining flour. (I sift the flour as I am adding it to the mixture. Not sure about you but I always measure out my flour and have it setting aside that way I don’t make mistakes measuring while adding and have to start over.)
Mix in the flour. Once the dough is hard to mix put in onto a counter top and knead until all of the flour is well combined. The dough should be kid of elastic, yet soft and not stick to your hands. If it does add a little more flour.
Divide dough into 3 and shape into balls. (If you want your croissants smaller divide dough into four).
Take one of the balls and roll it out like a pizza to about 14” diameter. (If you need to, lightly flour your surface. I use Canadian flour and it work WONDERFULLY.)
Take the butter and divide it into three. (The butter must be room temp or else it will not spread).
Take 1 of the three portions of butter and spread it over the dough that was just rolled out.
Start rolling up the dough pull on it as you roll up.
Repeat with the other two balls. Refrigerate covered for AT LEAST 2 hours but best after about 4 hrs. (It is good for days covered and refrigerated.)
Take one of the rolled up dough’s and put your right hand up against the right side of the dough. With your left hand slowly start scrunching it up pushing it to the right hand until all of the dough is scrunched. Kind of reminds me of an accordion (garmoshka).
Take the scrunched dough and flip it so the flat part is on the counter top. Push from the top down to flatten and roll out the dough into a 12-14” pizza shape again. (Flour surface if needed.)
If you had a hard time rolling out the dough, with a rolling pin flatten each individual triangle so it’s thinner as you go. You want them thin, they will be really flakey and bake evenly.