Activate Yeast: Warm the milk slightly and dissolve the yeast with a teaspoon of sugar. Let it sit until frothy.
Make the Dough: In a large bowl, mix flour, sugar, and salt. Add the egg and yeast mixture, kneading into a soft dough. Cover and let rise until doubled in size.
Layer the Butter: Roll out the dough into a rectangle. Place the cubed cold butter on half, fold the dough over, seal edges, and roll out again. Fold into thirds like a book and chill for 30 minutes. Repeat rolling and folding 3–4 times to create flaky layers, chilling between each fold.
Prepare Caramel: Heat sugar in a saucepan over medium heat until melted and amber. Add butter and whisk until combined. Slowly pour in cream, whisking until smooth. Stir in salt if desired. Cool completely.
Shape Croissants: Roll out the dough into a thin sheet and cut into triangles. Place a teaspoon of cooled caramel near the wide end, roll into a croissant, tucking the ends. Arrange on a parchment-lined baking tray and proof until puffy.
Bake: Brush with egg wash and bake at 200°C (400°F) for 15–18 minutes, or until golden and flaky. Let cool slightly. Drizzle with extra caramel if desired.
Serving and Storage Tips
