Buttery croissant (Croissant)

1. Dissolve the yeast and sugar in the lukewarm milk, then knead into an elastic dough with the flour and salt; rest in the fridge for 1 hour.

2. Flatten the cold butter into a rectangle between two sheets of baking paper.

3. Roll out the dough, place the butter sheet on it, wrap it up, then roll out with a triple fold (this is the lamination).

4. Repeat the folding, resting in the fridge, twice more – this is how the flaky layers form.

5. Roll the dough out thinly, cut into triangles and roll them up from the wide end into a croissant shape.

6. After proving, brush with beaten egg and bake at 200 °C for about 15-18 minutes until golden, flaky and crisp.

Tip: The soul of a croissant is the lamination – cold butter and chilled resting give the flaky, crisp layers. Always work with cold butter and don't rush the folding, so the butter doesn't melt into the dough.