How to Make Croissants

Add warm milk and the yeasty “sponge” with the rest of the ingredients to make an elastic dough.

Shape the butter by pounding it flat, then rolling it into a rectangle between sheets of parchment paper.

Fold the dough over the rectangle of butter; pinch the seams together to form a sealed package.

Roll out the dough into a large rectangle, then fold into thirds like a letter.

Roll out the layered dough; cut into thick strips, then cut in half diagonally to make long triangles.

Starting at the short end of each triangle, roll the dough into a crescent shape.

For a shiny, burnished look, brush with a mixture of egg and water just before baking.

Once out of the oven, let the croissants cool for 10 minutes, then enjoy with butter and jam.