Croissant

Beat the butter well with 1/3 cup of flour

Place between two sheets of parchment paper or impermeable film and open, using your hands, forming a rectangle of 15 x 20 cm

Refrigerate for about 1 hour until firm

Dissolve the yeast in 1/2 cup of warm water. Reserve

Mix the milk, sugar, and salt

Let it cool and add the dissolved yeast and egg

Beat well

Gradually add the remaining flour

Knead until a homogeneous mass is obtained

Open the dough into a rectangle of 30 x 40 cm on a floured surface

Place the butter mixture on one half of the dough

Fold the other half over it

Press the sides together

Open the dough again into a triangle and fold three times

Cover and refrigerate for about 15 minutes until the butter firms up

Repeat the process two more times

Refrigerate the dough again and let it rest for another hour

Cut into four pieces

Open each piece, leaving the others in the refrigerator

Cut into triangles and roll them up to a pointed end

Place in a greased baking dish with the point facing down

Curve the points towards the center

Cover with a cloth and let it rest for 45 minutes until it doubles in volume

Brush with the yolk mixed with milk

Bake in a moderate oven (180°C) preheated, for about 15 minutes until golden brown

Make around 50 croissants

Total calories: 4,999