Croissant Recipe

1. Prepare the Dough:
   • Mix flour, sugar, salt, and yeast in a deep bowl. 
   • Gradually add water, kneading the dough. 
   • Knead the dough until elastic, then refrigerate for 1 hour.
2. Prepare the Butter for Laminating:
   • Soften the butter and roll it between two sheets of parchment into a rectangle. Place in the freezer for 15 minutes.
3. Laminating the Dough:
   • Roll out the dough into a rectangle, place the butter on it, and fold the dough in half. 
   • Roll it out again and fold it into 3 layers. Repeat this process 3 times, allowing the dough to rest in the refrigerator for 30 minutes each time.
4. Shaping the Croissants:
   • Roll out the dough into a rectangle about 5 mm thick. 
   • Cut the dough into triangles and roll them into the shape of croissants.
5. Proofing and Baking:
   • Place the croissants in a warm place for 1-2 hours to rise. 
   • Mix the egg yolk with milk and brush the croissants. 
   • Bake in a preheated oven at 200°C (392°F) for about 15-20 minutes until golden brown.
6. Serving:
   • Serve the croissants hot, sprinkled with sugar if desired.

Notes:

• The butter for laminating should be of good quality, as it gives the croissants their characteristic flavor and texture. 
• Baking time may vary depending on the oven, so keep an eye on the croissants to prevent over-baking.

Enjoy your meal!