Melt the butter in a saucepan, over low heat.

After the butter has melted, remove from heat, add sugar and stir well.

Mix the eggs, yeast and salt in a bowl.

Stir well  the eggs with yeast, using a whisk or wooden spoon, until it becomes homogeneous.

Add butter and sugar to the eggs and yeast mixture, stir well.

Add the milk and mix the composition.

Add the flour and knead the dough until it will become soft and will not stick to hands.

Cover the dough with a foil and leave it in a warm place for about 30-60 minutes, until it rises.

Divide the dough into 6 equal parts. Shape them into balls.

Roll each ball  into a thin circle and cut with a knife or a dough cutter into 8 equal sectors.

On the edge of each slice put  the filling for the roll - jam or any of your favorite filling (but try not to choose a liquid one). Roll the croissants.

Arrange the croissants in a baking tray and let them grow for about 30 min.

After growing, brush the top of each roll with whisked egg.

Bake the rolls in the oven at 180-200 C until golden brown.

While they are hot, brush rolls with a sugar composition prepared from 3 tablespoons of sugar and 1 teaspoon of water (sugar should be wet but not dissolved).

This way, after they cool completely, the croissants will be sugar candied, but it's optional.

Bon appetite!