Classic Halal Butter Croissants

In a large mixing bowl, combine the flour and salt and mix evenly.

In a separate bowl, stir together the warm milk, sugar, and active dry yeast. Let stand for about 5 minutes until foamy, confirming the yeast is active.

Add the yeast mixture to the flour and mix until a smooth dough forms.

Transfer the dough to a lightly floured surface and knead for about 10 minutes, until soft, elastic, and smooth.

Place the dough in a lightly greased bowl, cover, and let rest at room temperature for about 1 hour, or until doubled in size.

Lightly flour the work surface and roll the dough into a large rectangle. Place the cold butter in the center and fold the dough over it to fully enclose the butter.

Roll the dough into a long rectangle, then fold it into thirds like a letter. Refrigerate for 30 minutes to keep the butter firm.

Repeat the rolling, folding, and chilling process at least three times to create flaky layers.

After the final rest, roll the dough to about 3 mm thickness and cut into triangles.

If using fillings, place a small amount at the wide end of each triangle. Gently roll toward the tip to form a crescent shape.

Arrange the croissants on a parchment-lined baking sheet, spacing them apart. Brush lightly with egg wash.

Bake in a preheated oven at 175°C (347°F) for about 20 minutes, or until puffed, flaky, and golden brown.