Flaky Turkish Croissant Buns (Croissant Poaça)

Mix warm milk, warm water, yeast, sugar, egg white, and vegetable oil together.

Add flour and salt, then knead until you have a soft dough that doesn't stick to your hands.

Cover the dough with plastic wrap and a clean towel, and let it rise for about 30 minutes.

Transfer the risen dough to a lightly floured surface. First stretch it out by hand, then roll it out with a rolling pin into a rectangular sheet.

Brush the dough with softened butter. Fold one short edge toward the center, then fold the other edge over the top and brush with butter again.

Fold the dough one more time so the layers stack on top of each other. Press down gently and roll it out as thin as possible with your rolling pin.

Cut the sheet in half, then cut it into triangles.

Roll each triangle into a tight roll, shaping it into a croissant form.

Place the shaped buns on a baking sheet lined with parchment paper. Brush with egg yolk, sprinkle with sesame seeds, and let rest for 15 minutes.