Croissant

Dissolve the fresh brewer's yeast in lukewarm milk.

In a bowl, mix plain flour, sugar, and salt.

Add the milk with yeast to the dry ingredients and knead until you get a smooth dough.

Let the dough rise until it doubles in size.

Roll out the dough and incorporate the cold butter in pieces, making the classic folds for layering.

Roll out the dough again and cut into triangles.

Roll the triangles starting from the base to form the croissants.

Place the croissants on a baking tray and let them rise again until puffed up.

Brush the surface with beaten egg.

Bake in a preheated oven at 200°C (fan 180°C) for about 15 minutes, until golden.

Let cool slightly and serve the croissants for breakfast.