Mix the dough base

• Place the milk, ice, whole egg, fresh yeast, sugar and flour in the mixer bowl.
• Mix on low speed.

Add butter and salt

• Add the softened butter and mix on low speed.
• Add the salt and mix on low speed.

Rest the dough

• Keep the dough cool and let it rest.

Laminate with butter

• Roll the cold butter into a block or sheet and enclose it in the dough.
• Fold the dough as shown, keeping everything cool and chilling between folds if needed.
• Roll the dough out to about 5 mm thick.

Shape the croissants

• Cut the dough into triangles and roll each one up into a croissant.
• Place them on the baking tray.

Prove the croissants

• Let the croissants prove until about 2.5 times their original size.

Brush and bake

• Brush the proven croissants with beaten egg yolk.
• Bake at 180 °C with full fan.