Dough Preparation:

• In a mixing bowl, combine the warm milk, dry yeast, and sugar. Stir well until the sugar and yeast dissolve.
• Add the melted butter to the mixture and stir.
• Incorporate the wheat flour and salt into the wet ingredients gradually, mixing well to combine.
• Once the mixture becomes doughy, transfer it to a floured surface.
• Knead the dough until it becomes soft and smooth, about 10 minutes. If the dough is too sticky, you can add a little more flour as you knead.

Shaping the Croissants:

• Divide the dough into two equal parts. Then, divide each part into 6 equal pieces. This will give you 12 pieces in total.
• Shape each piece into a ball and let them rest for about 15 minutes under a clean kitchen towel. This allows the gluten to relax, making the dough easier to shape.
• On a lightly floured surface, roll out each ball into an oval shape. If you like more layers, you can spread a thin layer of butter on the dough before rolling it out.
• Make small cuts in the center of each oval to help the croissants expand as they bake.
• Roll each piece from one end to the other, and place them on a baking sheet with the seam side down.

Baking:

• Preheat your oven to 200°C (392°F).
• Brush each croissant with egg yolk for a golden finish. This will give them a beautiful, shiny crust.
• If desired, place a small piece of butter on top of each croissant for extra richness.
• Bake in the preheated oven for about 25 minutes, or until the croissants are puffed up and golden brown.

Serving:

• Let the croissants cool slightly on a wire rack before serving. They are best enjoyed warm, with butter, jam, or any filling of your choice.