Croissant

Beat the butter with one-third cup of flour

Place on parchment paper, spread another sheet on top and press to obtain a 15x20cm rectangle

Refrigerate for 1 hour

Dissolve the yeast in warm water

Mix milk, sugar, and salt

Let it cool

Add yeast and egg and mix

Add remaining flour and knead well

Open into a 30x40cm rectangle

Place butter on half of the area and fold the other half over

Press edges and open again, forming another rectangle

Fold in three parts, cover and refrigerate for 15 minutes

Repeat twice more

Let the dough rest for 1 hour

Cut the dough into four pieces

Open each piece and cut into 12 triangles

Roll them up in one direction to a point

Place on parchment-lined baking sheet with the pointed end down

Curve the sides outwards, forming a half-moon shape

Cover and let rest for 45 minutes

Brush with egg yolk mixed with milk

Preheat oven to medium temperature and bake for 15 minutes or until golden brown.