The butter should be soft. 1. Combine warm milk and yeast. Cover and place in a warm spot for 10–15 minutes to activate the yeast. 2. Sift the flour into a large bowl, add the salt, and mix. 3. Add the milk‑yeast mixture and 1 egg, then knead into an elastic dough. 4. Add the 70 g of softened butter in small pieces. Knead until all the butter is absorbed and the dough becomes smooth, elastic, and not sticky. 5. Lightly oil a bowl. Shape the dough into a ball, place it into the greased bowl, and cover with plastic wrap. 6. Let rise in a warm place for 1 hour, until doubled in size. 7. Divide the dough into 6 equal pieces and roll each into a ball. The dough is very elastic and usually doesn’t require flouring the surface. If it sticks, lightly oil your work surface. 8. Place the dough balls onto a baking sheet lined with parchment. 9. Cover with a towel and let rise in a warm place for 20–30 minutes. 10. Preheat the oven to 370°F (about 187.8°C.). 11. Beat 1 egg with 1 tablespoon of water and brush the tops of the buns. 12. Bake for 15 minutes, until golden. 13. Brush the hot buns with softened butter (this keeps them soft longer). 14. Cover with a towel and let cool for 15–20 minutes. SANDWICH IDEAS: - Chicken Salad Sandwich: shredded chicken, mayo, celery, herbs, and a squeeze of lemon. - Egg Salad with Herbs: creamy eggs, dill, chives, and a touch of mustard. - Turkey, Avocado & Cucumber: thin turkey slices, mashed avocado, crisp cucumbers, and greens. - Caprese Sandwich: fresh mozzarella, tomatoes, basil, and balsamic glaze. - Hummus & Veggie: hummus, roasted peppers, cucumbers, spinach. - Mini Sliders: beef or turkey patties with cheese and caramelized onions. - Pulled Chicken or Pulled Pork: slow‑cooked meat with a tangy sauce. - Grilled Mushroom & Swiss: sautéed mushrooms, Swiss cheese, and garlic butter. - Egg, Cheese & Bacon: soft scrambled eggs or a fried egg with crispy bacon. - Avocado & Poached Egg: creamy avocado, soft egg, and chili flakes. - Sausage, Egg & Cheddar. - Smoked Salmon & Cream Cheese: dill, capers, and thin red onion. - Chicken Pesto Sandwich: grilled chicken, pesto, mozzarella, and tomatoes. - Roast Beef & Horseradish: thin beef slices, arugula, and creamy horseradish sauce.

   About 12 croissants DAY 1 1. Warm milk and water to about 105°F / 40°C. 2. Combine warm water, milk, and yeast; let sit 5–10 minutes until foamy. 3. In a large bowl or stand mixer, combine flour, sugar, and salt. Add liquids and softened butter. Knead 5–7 minutes until smooth and elastic. Dough should be soft but not sticky. 4. Flatten into a 1-inch-thick rectangle, wrap in plastic, and refrigerate for 30–45 minutes. 5. Place cold butter between 2 sheets of parchment. Pound and roll into a 7-inch (18 cm) square. Chill while the dough rests — it should be cold but flexible, about the same consistency as the dough. 6. Roll chilled dough into a 10-inch (25 cm) square. Place butter diagonally in the center (like a diamond shape). Fold corners of dough over butter to completely enclose it. 7. 1st turn: Roll into a 20×10-inch rectangle. Fold into thirds (like a letter). Wrap and chill 30–40 minutes. 8. 2nd turn: Rotate dough 90°, roll again into 20×10-inch rectangle, fold into thirds. Wrap and chill 30–40 minutes. 9. 3rd turn: Repeat the same rolling and folding once more. Wrap tightly and refrigerate overnight (8–12 hours). DAY 2 10. On a lightly floured surface, roll to about 1/4 inch (6 mm) thick, forming a 20×10-inch rectangle. Trim edges for clean layers. 11. Cut the dough into long isosceles triangles, about 5 inches wide at the base. 12. Stretch each triangle gently, then roll from base to tip. Curve ends slightly to form crescents. Place on parchment-lined baking sheet, tip underneath. 13. Cover lightly with plastic or a towel. Let rise in a warm, draft-free area 1½–2 hours, until doubled and puffy. (They should jiggle when the tray is moved gently.) 14. Whisk egg and milk. Brush lightly over croissants. 15. Preheat oven: 400°F (200°C). Bake 18–22 minutes, until deep golden brown. 16. Cool on wire rack. * Keep butter cold but workable — if it melts, chill before continuing. * For extra flaky layers, let dough rest longer between turns. * You can freeze shaped croissants before proofing; bake from frozen, adding 5–7 minutes to baking time. * For chocolate croissants: place a small chocolate stick or chips at the wide end before rolling.