1 cup of flour, heat to 105 – 115 F (40.5 – 46 C )

2 1/4 tea spoon of active dry yeast, put in the milk, mix with fork

put pinch of table sugar in the bowl. Let is sit until it gets foami – 5 to 8 minutes. The yeast is active.

2 1/4 cup of all-purpose flour (290 grams)
Add 1/2 tbsp of salt (1 1/2 tsp.) (8.5 grams) and mix it if the flour

Put the yeast mixture in a big bowl.
Add 2 tablespoons of white sugar. Mix it.
Add the flour while mixing. Knead it on a flat surface.

Put the dough to rest in a bowl, covered with a cloth for 1 hour.

1 cup of unsalted butter (225 grams). Let it sit at romm temperature
while dough is rising.

Take the dough out. flatten it a bit. Wrapp it in a plasting wrap.
Put it in the fridge for 30 to 45 minutes to chill.

Put the butter on a parchment paper and make a square with a side of 6 to 8 inches and 0.5 inch thick.
Smash it with a roller pin. Put in the fridge to chill for 30 minutes.

Put the dough on a flat floured surface.
Put the butter on top of it. Wrap the butter with the dough.

Roll out with the roller pin. 18 inches long and 10 inches wide.
Fold it like an envelope. Wrap it in plastic wrap and put it in fridge for 30 min.

Take the dough out and roll out with the roll pin – 18 x 10. Fold it into an evelop. Refrigerate for 30 min.

Repeat. Put in the fridge overnight.

Roll out the dough and cut out the croissant pieces.