Croissants with Butter and Cream Cheese

In a large bowl, mix the flour, sugar, salt, and dry yeast. Gradually add the lukewarm milk and begin kneading, ideally using a stand mixer with a dough hook. After a few minutes, add 30 g of room temperature butter and continue kneading for at least 10 minutes, until the dough becomes smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise until it doubles in volume.

Remove the dough from the bowl, form a flat rectangle, wrap it in plastic wrap, and refrigerate for 1-2 hours.