Butter Croissant

First step: the yeasted puff pastry.

Dissolve the yeast in lukewarm water.
In a large bowl, place the flour, salt, and sugar, make a well, and gradually incorporate the milk.
Once the milk is fully incorporated, add the water-yeast mixture and knead the dough for 15 minutes on the work surface.
Form a ball, place it in the bowl, cover with a cloth, and let it rest for two hours.
After two hours, roll out the dough on the work surface into a four-pointed star shape, keeping the center thicker.
Spread the butter in the center and fold the points over.
Then roll out this dough block into a rectangle.
Fold this rectangle into thirds and rotate it a quarter turn to the right.
Roll out the dough into a rectangle again, fold it into thirds, and turn it a quarter turn to the right.
Repeat this operation once more.
The yeasted puff pastry is ready.

Second step: the croissants.

Roll out the yeasted puff pastry thinly and cut out triangles.
Roll the triangles starting from the base and finishing with the point, shaping them into croissants.
Let the croissants rest for two hours. Preheat the oven to thermostat 8 (240°C).
After resting, brush the croissants with beaten egg, being careful not to deflate them.
Bake for 5 minutes in a hot oven, then for 10 to 15 minutes at thermostat 5/6 (160-170°C).