Croissants

Dissolve the yeast (7 g) in warm milk (300 ml, about 30°C) together with the sugar (60 g); leave for 10 minutes until foamy.

Sift the flour (500 g) with the salt (10 g), add the milk-yeast mixture and the softened butter (40 g). Knead into a smooth, elastic dough for 8-10 minutes, shape into a ball, cover with plastic wrap and let rest for 1 hour at room temperature, then refrigerate for at least 8 hours or overnight.

Place the cold butter (250 g) between two sheets of parchment paper and roll out with a rolling pin into an even square about 18 cm on each side; chill.

Roll out the dough into a square twice the size of the butter block (about 26×26 cm), place the butter in the center at a 45° angle and fold the corners of the dough over it envelope-style, pinching the seams firmly.

Roll out the dough envelope into a rectangle about 1 cm thick and fold it into thirds like a business letter — this is the first turn. Wrap in plastic and chill for 30 minutes. Repeat the rolling and folding two more times, chilling the dough for 30 minutes each time; after the third turn, refrigerate the dough overnight.

The next day, roll out the dough into a sheet 3-4 mm thick and about 25 cm wide, and cut into elongated triangles with a 9-10 cm base.

At the center of the base of each triangle, make a small 1 cm cut, gently stretch the dough lengthwise and roll it up from the base to the tip, tucking the tip underneath the croissant.

Arrange the shaped croissants on a parchment-lined baking sheet, spaced apart, curve them into a crescent shape and let rise for 1.5-2 hours in a warm place (24-26°C) until doubled in size.

Brush the croissants with beaten egg (1 pc) and bake in an oven preheated to 200°C for 18-20 minutes until golden brown.