Butter Croissants with Quark Cream & Berries

Mix flour, granulated sugar, salt, and dry yeast in a bowl. Gradually add the lukewarm milk and knead the dough (preferably with a stand mixer and dough hook). After a few minutes, add 30 g of room-temperature butter and continue kneading for at least 10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with cling film, and let it rise in a warm place until its volume has increased by about half.

Remove the dough from the bowl, press it into a flat rectangle, wrap it in film, and let it rest in the refrigerator for 1–2 hours.