Dissolve the honey in the milk in a mixing bowl, and then whisk in the yeast. Set aside for the yeast to activate for about 10 – 20 minutes.

Add the rest of the ingredients into the bowl in the order listed. Stir with a spatula or spoon to mix into a scraggly dough.

Using your hand, knead the dough for about 1 – 2 minutes until a scraggly dough is formed.

Take the dough out of the bowl and knead it on a work surface until smooth – about 4 minutes.

Place the dough back into the bowl, cover with plastic wrap, and keep in a warm place to proof until at least doubled in size (about 1 hour).

Flatten the dough to knock out the air, then transfer onto a larger parchment paper and shape it into a rectangle.

Fold the parchment paper over the dough to form a 7 x 10 inch case and roll out the dough to fit this size.

Cover the dough in plastic wrap and freeze for at least a few hours or overnight.

For the butter block, slice the cold butter into thin slices and arrange them on the first parchment paper within a 5 x 6.5 inch marked rectangle.

Fold the parchment over to enclose the butter and roll it out to an even thickness. Refrigerate until hardened (or overnight).

Remove the parchment from the dough and roll it out to a rectangle, if needed.

Place the butter block on one half of the dough, ensuring a small border around it.

Fold the dough over the butter and press the edges to seal.

Roll the dough lengthwise to approximately 16 inches (keeping width at 5 inches), then fold in about 1/8th of the dough towards the middle.

Bring the other end to meet the folded end and make small cuts at the corners to release tension.

Wrap the dough in plastic wrap and refrigerate for at least 30 – 60 minutes.

Roll out the dough to 15 inches while keeping width at about 5 inches, then fold in ⅓ towards the center and cut corners to release tension. Fold the other edge over this first fold.

Wrap in plastic wrap and refrigerate for another 30 – 60 minutes.

Roll the dough out to about a 1 cm thickness, then refrigerate for 30 – 45 minutes.

Roll out to 4 – 5 mm thickness and ensure the dough doesn't stick to the surface.

Cut a very thin strip along the long edges of the dough to have a width of 9 inches. Make markings along the edges and connect them to form 6 triangles.

For each triangle, make a 1 cm cut at the mid point along the base, then roll up the triangle while gently pulling the corners to widen the base.

Place on a lined half sheet baking pan, tip underneath, cover with plastic wrap, and proof until doubled in size.

Preheat the oven to 375°F / 190°C at least 30 minutes before baking.

Mix egg yolk and milk together for the egg wash. Brush on the croissants.

Bake at 375°F / 190°C for about 20 – 30 minutes until golden brown. Remove and cool on a wire rack.