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@Gordana

For all you aspiring bakers out there who are wondering how the croissant butter layers are made, this recipe is for you. 1 cup plus 2 tablespoons milk, at room temperature 1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce fresh cake yeast 2 1/4 cups unbleached all-purpose flour 2/3 cup bread flour 2 teaspoons kosher salt 1/4 cup sugar 2 tablespoons (1/4 stick) unsalted butter, very soft, plus 1 cup (2 sticks) cold unsalted butter 1 egg

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