Croissants

Activate yeast: combine warm milk, warm water, sugar, and yeast. Let stand for 10 minutes until foamy.

Make the dough: combine flour and salt in a bowl. Add the yeast mixture and 30 g softened butter. Mix and knead for 5–7 minutes until a smooth, slightly tacky dough forms. Shape into a rectangle, wrap in cling film, and refrigerate for 1 hour.

Prepare the butter block: place 200 g cold butter between two sheets of parchment paper and beat with a rolling pin into a flat 15 cm square. Refrigerate until firm but pliable (not hard).

Lamination — first fold: roll the chilled dough into a 30 cm square. Place the butter block in the centre at a 45° angle. Fold the dough corners over the butter like an envelope, sealing the edges. Roll out into a long rectangle (20 × 50 cm).

Perform the first letter fold: fold the bottom third up, then the top third down (like a business letter). Wrap and refrigerate for 30 minutes. Repeat this rolling and folding process 2 more times, chilling for 30 minutes between each fold. You will have 3 folds total.

After the final fold, refrigerate the dough for 1 hour or overnight.

Roll the laminated dough into a large rectangle about 5 mm thick. Cut into long triangles with a base of about 10 cm.

Starting from the base, roll each triangle tightly towards the tip. Curve the ends slightly to form the classic crescent shape. Place on a lined baking tray.

Brush with egg wash (egg yolk mixed with milk). Let the shaped croissants proof at room temperature for 2 hours until puffy and jiggly.

Brush again with egg wash. Bake in a preheated oven at 200°C for 15–18 minutes until deep golden brown and flaky. Cool on a wire rack for 10 minutes before serving.