Preparation

1. In a large, deep mixing bowl pour in lukewarm milk.
2. Stir in the sugar, 2 tablespoons of flour, and the yeast.
3. Let stand for ten minutes.
4. Add in the baking powder, salt, vegetable oil, egg whites, and 6 cups of flour.
5. Stir with a wooden spoon until the mixture is well incorporated, you may need to get your hands in there towards the end, and then bring the dough to a lightly floured surface.
6. Knead the dough for 10 minutes.
7. Put the dough in a large bowl, cover it, and let it stand for one hour.
8. Preheat oven at 37
9. Bring the dough back to your working area and knead it again for another 5 minutes. You want to make sure that all those air bubbles are out.
10. Form the dough into a log and cut it into 5 or 6 equal pieces.
11. Take one piece (cover the rest with a kitchen towel), and roll it out to a size as big as a medium pizza.
12. With a knife, cut the rolled out dough into 8 equal slices.
13. Beginning at the widest point of the slice start rolling it towards the narrowest point.
14. Place the croissants on a lightly greased baking sheet.
15. Continue to do this with the rest of the dough.
16. In a small mixing bowl, whisk the 4 egg yolks.
17. Brush each croissant with the egg yolk.
18. Top each croissant with sesame seeds.
19. Put 4 or 5 small pieces of margarine throughout the baking sheet.
20. Bake for 15 to 20 minutes, or until golden brown.
21. Cover with a kitchen towel while they are cooling.
22. Serve immediately or store in an airtight container.