Homemade Croissants

Add the yeast, egg, granulated sugar, and vegetable oil to milk warmed to 60 degrees C. Whisk the ingredients thoroughly until the sugar is completely dissolved.

Gradually add the flour to the mixture. Add salt and knead a firm, non-sticky dough until all the dry ingredients are incorporated.

Leave the dough in a warm place covered with plastic wrap for 3 hours. After this time, punch down the dough again and roll it out into a large rectangular sheet.

Fold the sheet into an envelope with several layers and let it rest for 15 minutes under plastic wrap or a plate.

Melt the butter in a water bath. Roll out the large sheet again and brush it with the melted butter.

Cut the sheet like a pizza into elongated triangles. Roll up each triangle to form a croissant.

Line a baking sheet with parchment paper and place the croissant shapes on it. Let the dough rise slightly for half an hour.