Croissant

Mix 125g of flour, 20g of yeast and a little warm milk until you have a soft dough

Place the dough in a container and cover it, letting it ferment in a warm place until it has doubled in volume

On a floured surface, roll out 375g of flour to create a circle with a hole in the center

Add salt and sugar to the center

Mix and knead with about a cup of warm milk until you have a soft dough

Knead it vigorously on a floured surface until it becomes elastic and comes off the surface as a single piece, then add the first yeast mixture, which has doubled in size

Knead well until you can lift it off the surface as a single piece

Flour the surface and the dough, and roll it out to about 2 centimeters thick

Add butter in small pieces on top of the dough

Fold the sides of the dough over itself, closing in the butter, then fold twice more like a puff pastry

Let the dough rest for 10 minutes and fold again twice

Usually start making it at night

Wrap the dough in a floured cloth and let it rest until the next day

In the morning, place the dough on a surface, lower it slightly with your hand, and divide it into pieces

Roll each piece into a strip with a rolling pin and divide it into squares

Cut each square in half to create triangles

Roll each triangle over itself, starting from the larger side and applying a little pressure at the ends

You will end up with several croissant-shaped rolls: fold them into a crescent shape

Cover the "croissants" with a cloth and let them rest in a warm place

When they are grown and soft, brush them with egg yolk and put them in a hot oven

Alternatively, you can cover them with a light sugar glaze.