Croissant recipe for 12 pieces: Ingredients For the Pre-dough: • 165 g of all-purpose flour • 165 ml of warm water or milk • 7.5 g of fresh yeast For the Dough: • 735 g of all-purpose flour • 375 ml of room temperature milk • 27 g of fresh yeast • 15 g of salt • 37.5 g of granulated sugar • 37.5 g of brown sugar • 30 g of honey • 15 g of melted butter For Laminating: • 540 g of butter For Brushing: • 1 large egg yolk • 30 ml of fresh cream Procedure 1. Pre-dough Preparation: Dissolve the yeast in warm water or milk. Add flour, mix well, and let it rise covered until it doubles in size. 2. Dough Preparation: To the pre-dough, add the remaining yeast, half of the milk, both sugars, honey, all the flour, salt, the rest of the milk, and melted butter. Cover and rest for 30 minutes. Knead briefly, add more flour if needed, and rest for another 15 minutes. 3. Butter Preparation: Roll the butter between two sheets of parchment paper to form a 9-inch square. Chill in the fridge. 4. Dough Forming: Briefly work the dough and shape it into a long form. Chill in the fridge for 12 hours. 5. First Lamination: Roll out the dough, place the butter in the center, roll out and fold in four. Freeze for 15 minutes. 6. Second Lamination: Roll out the dough again and fold it in three. First freeze, then refrigerate. 7. Shaping the Croissants: Roll out the dough, cut into triangles, roll to form croissants, and let rise in a humid environment for about 2-2.5 hours. 8. Baking: Brush with egg yolk and cream. Bake in a preheated oven at 428°F, add ice cubes to lower the temperature to 338°F and bake for about 25 minutes.. . @GialloZafferano