Croissants

Sift the flour with the salt and rub in 25 g of butter. Dissolve the yeast in the milk with the sugar and egg, let stand for 10 minutes. Combine with the flour, knead the dough, and roll out into a 45×15 cm sheet.

Divide the remaining butter into 3 portions. Place the first third onto the dough, fold it into thirds, roll it out, and repeat with the second portion—doing this three times, chilling the dough for an hour between each turn.

Roll the dough out into a thin rectangle, cut in half, and then cut into triangles. Roll them up into log shapes, curving the ends.