# Put the warm
milk, granulated
sugar and yeast into a deep bowl, stir until the
sugar and the yeast dissolve. Add whole of an egg and just the white of the remaining one, 3 cups
flour, and knead.
# Add oil into the juicy dough and the remaining 3 cups
flour little by little while kneading.
# Cover the lid and rest it for 1 hour.
# Prepare the stuffing when resting the dough. Put
bread crumbs,
milk, granulated
sugar, raisins,
cocoa,
walnuts and par-cook over low heat.
# Remove from the stove, and add vanilla, allspice and cinnamon, mix, let it stand for cooling down.
# Cut the rested dough into 20 pieces, roll them to the size smaller than dessert plate, put 1 tbsp stuffing in the wide side of the rolled dough, lengthen it, curl as a roll, force on the edges, shape as new moon.
# Place the croissants on the greased oven tray, and rest them on the tray for about 20-30 minutes. At the end of the resting, spread the yolk all over. Place the tray in the cool oven, cook in 374 F for 35 minutes.
