Homemade butter croissants

Mix the flour, salt, sugar and yeast in a bowl. Add the milk and work into a dough.

Let the dough rise in a warm place for about an hour.

Press the butter between two pieces of paper to form a square and leave it in the fridge to chill. It is important that the butter is cold but soft so that it can be easily rolled into a dough.

After an hour, roll out the dough, put cold butter in it and roll it into a rectangle.

Put the dough back in the fridge so that the butter in the dough doesn't have time to melt. This is key to achieving perfect layers.

After 30 minutes in the fridge, roll out the dough again, fold it into quarters and let it rest in the fridge again.

Repeat this process two more times.

Finally, cut the dough into triangles, roll them into croissant shapes and leave them to rise for another hour.

Bake them at 200°C for about 15-20 minutes.