Croissants

For the croissants, sift the flour into a large enough bowl and make a well in the center. Melt the crumbled yeast in lukewarm water (about 2 to 3 tablespoons of water for every 15 g of yeast), pour it into the well, mix it with a quarter of the flour and form it into a small ball.

Score the dough ball crosswise, place it in a large baking bowl and cover it with lukewarm water.

Meanwhile, knead together the remaining flour, salt, sugar, half the butter and milk to form a smooth dough.

Knead the dough on a floured surface and turn it up until it is smooth and elastic.

Roll the dough out into a rectangle on a floured surface. Shape the remaining butter into a flat sheet and place in the center of the dough.

Fold one-third of the dough over the butter and fold the rest over it so that the dough is in 3 layers on top of each other.

Turn the dough package 90 degrees, roll out toward the open edges, fold as before, turn to the other side and roll out repeatedly.

Fold dough repeatedly, wrap in a dishcloth and let rest for 15 minutes until chilled. Roll out and fold as before, repeating this process two more times.

Roll out the dough into a rectangle 3 mm thick. Divide lengthwise and cut each strip into triangles. Roll up the triangles from the wide side, bend them into croissants and place them on a floured baking sheet.

Cover the croissants with

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