Croissant

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

Place the mixture between two sheets of parchment paper or aluminum foil, and open up the dough a bit with your hands, forming a small rectangle

Refrigerate for at least 1 hour or overnight

Soften the yeast in warm water

In another bowl, mix together the milk, sugar, and salt

Let the milk cool down a bit, 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 up the dough into a rectangle and place the butter mixture that was in the refrigerator onto half of the dough, fold the other half over it, and close the sides

Open up the dough again into a rectangle with a rolling pin

Fold three times to get three layers (if the butter softens, refrigerate the dough)

Open up the dough and fold two more times in the same way

Refrigerate for at least 1 hour

The dough can be kept in the refrigerator for up to 12 hours

Cut the dough into four pieces

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

Cut into triangles and roll up in the direction of the tip

Place with the tip down on a lightly greased baking sheet, curving the sides

Cover with a cloth and let rise to double its size (30-45 minutes)

Brush with the egg yolk mixed with milk

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

Avoid opening the oven during the first 6 minutes.