Croissant

Beat the butter or margarine with 1/3 cup of all-purpose flour

Place the mixture between two sheets of parchment paper, and open the dough a little with your hands, forming a small rectangle

Put it in the refrigerator and let it rest for at least an hour

Soften the yeast in warm water

In another bowl, mix milk, sugar, and salt

Let the milk cool slightly, then add the yeast and egg

Mix well

Add 4 cups of all-purpose flour, or enough to make a soft dough

Knead for 5 minutes on a floured surface

Open the dough into a rectangle and place the butter mixture from the refrigerator over half of the dough, fold the other half over it, and close the sides

Open again into a rectangle with a rolling pin

Fold three times to get three layers (if the butter gets too soft, put the dough back in the refrigerator)

Put it in the refrigerator and let it rise for at least an hour

The dough can stay in the refrigerator up to 12 hours

Cut the dough into four pieces

Open each piece with a rolling pin, leaving the other pieces in the refrigerator

Cut into triangles and roll in the direction of the point

Place with the pointed end down on a baking sheet lined with parchment paper, curving the sides

Cover with a cloth and let it rise until it has doubled in size (about 30 to 45 minutes)

Baste with the egg yolk mixed with milk

Bake in a moderate oven (180°) for 12 to 15 minutes, or until golden brown

Be careful not to open the oven door during the first 6 minutes Dá 40 pies.