Butter Croissants

Place the flour on a work surface in a crown shape. In the center, add butter, sugar, yeast dissolved in warm milk, and vanilla extract. Knead everything together until you have a soft dough.

Melt the remaining butter. Paint the dough with melted butter and initiate the layering or 'hojaldrado' process.

Roll the dough into a rectangular shape. Fold into three parts and place the folds towards yourself. Repeat this rolling and folding process four times. Cover the dough and let it rest in the refrigerator for 2 hours.

After resting, roll out the dough to about half a centimeter thickness. Cut into triangles and roll each triangle from the base towards the tip to form croissants.

Place the shaped croissants on a buttered baking sheet. Allow them to rise until doubled in size.

Preheat the oven to 180°C (350°F). Bake the croissants until golden brown.

For sweet croissants, brush them with syrup after baking. For savory versions, optionally fill the triangles with ham and cheese before rolling.