There are 8 layers 75g caster sugar 5g active dry yeast 250 ml warm milk Stir and let sit for 15 minutes Until foamy 375 g all-purpose flour (plain flour) sift over yeast mixture 55 g butter, melted 1 tsp vanilla sugar (1/2 tsp vanilla extract), 1/2 tsp fine salt Stir Until well-combined On floured surface I knead about 8 minutes. the dough will be soft but not sticky Dough in a large bowl, cover for 60 to 90 minutes. Until double in size Back to a floured surface, form a ball. Divide into 8 pieces Form balls We have 8 small dough Roll out using a rolling pin or a glass bottle Roll out each dough into wide circle Spread soft butter evenly on each layer of dough Stack the dough together with butter between each layer Gently roll the dough to free the trapped air Roll into a wider circle. Mine was about 35 cm diameter. Cut into a triangle. Large for 8 pieces, medium for 12 pieces, mini for 16 pieces. Make little cut at the edges Large, mini, medium Roll up each triangle into a croissant On baking tray with parchment paper Cover for an hour Until they expand Dab with beaten egg Bake at 180°C for 25 – 30 minutes. The oven may vary. Until golden brown and flaky