Prepare all the ingredients. Dissolve the sugar and salt in a third of the water. Crumb the yeast in a bowl. Dilute in the remaining water and add the powdered milk.

Pour the flour in a food processor equipped with a kneading hook.

Combine the salted and sweet water, then the yeast at low speed.

As soon as the dough turns soft and sticky but doesn't stick anymore to the sides of the bowl, stop the machine.

Cover with a wet cloth and let it double in volume in a warm place for 30 minutes.

30 minutes later, the dough had doubled in volume.

Tear the dough using your fists, flipping it violently to expel the gases. Do not overknead.

Cover with a plastic film and put for 6-8 hours in the fridge. If after an hour the dough rises again, tear it with your fists as before. Meanwhile, flatten gently the butter with a rolling pin into a 12 cm (4,72 inches) square.

Crush the dough with the fists and shape it into a ball.

Shape it into a cross, leaving a thicker part of dough in the center.

Roll out the four extremities of the cross with a rolling pin. Put the soft butter in the center.

Fold the 4 sides on it.

Stretch the dough lengthwise and brush off the excess flour.

Turn 1/4 turn counterclockwise. Fold in three.

Wrap the dough with plastic film and let it rest for 20 minutes minimum. Repeat step 13 to 15 twice more, leaving the dough to rest between each time.

Cut a triangle shape in a piece of cardboard.

Roll out the dough and cut triangles with the cardboard.

Roll the croissants. Do not squeeze the dough.

You can also make pains au chocolat with the same dough by adding a chocolate stick in the middle. You will also need to cut the dough in rectangular shapes.

Put the croissants on a buttered baking sheet and let them rise in a warm place for 1 to 2 hours. Before baking, glaze with an egg beaten in a little water. Bake in a warm oven at 230°C (446°F) for about 15 minutes.

Bon Appétit !!!