Croissants

Make the yeasted dough from flour, milk, yeast, sugar, salt, and a little butter; let it rise for 1 hour, then chill overnight.

Roll out the dough, place 200 g of flat butter in the center, and fold the dough over it like an envelope.

Make 3 single folds, chilling the dough for 30 minutes between each fold.

Roll the dough to 3 mm thick, cut triangles, and roll each one from the base to the tip.

Bend into croissant shapes and proof for 1.5 hours.

Brush with egg and bake at 200°C for 18-20 minutes until golden.