Croissant

Beat the butter well with 1/3 cup of flour

Place between two sheets of parchment paper or impermeable material and unfold, using your hands, to form 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

Mix well

Gradually add the remaining flour

Knead well until a homogeneous mass is obtained

Unfold the dough to form a rectangle of 30 x 40 cm on a floured surface

Place the butter mixture on half of the dough

Fold the other half over and press the edges

Open the dough again into a triangle shape, fold it in three parts, and place in the refrigerator for about 15 minutes until the butter firms up

Repeat this process two more times

Leave the dough in the refrigerator for another hour to rest

Cut into four pieces

Unfold each piece, leaving the others in the refrigerator

Cut into triangles and roll into direction to a point

Place on a wet baking sheet with the pointed end facing down

Bend 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 about 50 croissants

Total calories: 4,999