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.

   1. In a bowl, dissolve the yeast in warm milk. Add sugar and 1 tablespoon of flour. Cover and let sit until bubbles appear (about 20 minutes). 2. Add the egg, a pinch of salt, and vanilla extract. Stir until combined. 3. Gradually add flour, kneading until the dough is soft but not stiff. You may need less flour than expected. 4. Melt the butter and knead it into the dough until fully absorbed. Cover and let rise for 40 minutes. 5. Bring 1/4 cup of milk to a boil. Pour it over the poppy seeds, stir, cover, and let them swell. 6. Second rise: Punch down the dough, cover again, and let rise for another 30 minutes. 7. Drain any excess milk from the poppy seeds. Add cinnamon and sugar, stir well, and set aside. 8. Divide the dough into 3 equal parts. Roll each piece into a strip about 20–25 cm long and 8–10 cm wide. 9. Spread the poppy seed mixture evenly over each strip. Roll each strip tightly into a log, starting from the long edge. Place 3 rolls next to each other. Bring the edges of the rolls together and pinch. Braid the rolls. Pinch the edges. Fold the edges down. 10. Place the rolls seam-side down on a parchment-lined baking tray. Cover and let rise for 20–30 minutes. 11. Preheat the oven to 395°F (200°C). Brush the tops with beaten egg yolk. Bake for 15 minutes at 395°F, then reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes, or until the rolls are golden brown and fragrant. 12. Let the rolls cool slightly before slicing. Serve warm or at room temperature. * Streusel Topping: In a small bowl, combine 3 tablespoons of flour and 2 tablespoons of sugar. Add 2 tablespoons of cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs.