1. Put the flour in a bowl. Mix the dry yeast together with the sugar and some of the lukewarm milk in a hollow in the middle of the flour.

2. As soon as the yeast starts to bubble, add the salt and eggs and knead into a silky smooth dough.

3. Cover the dough in the bowl with a kitchen towel and let it rest in a warm place for at least 30 minutes.

4. Roll out the dough into a large rectangle and place the cold butter, lightly rolled out, in the middle of the dough.

5. Fold the edges of the pastry together on all sides over the butter and roll out the pastry again.

6. If the dough sticks a little, dust with a little flour in between.

7. Now fold the dough over 5-6 times from all sides using the same technique and then roll out again until the butter is well distributed.

8. After the last fold, wrap it in a large oilcloth or baking sheet and keep it in a cool place for 30 minutes.

9. Then roll out the dough about 5 mm thick and cut into 20-25 equal-sized rectangles.

10. Now cut the rectangles diagonally into two triangles.

11. Carefully pull out each triangle and make a small cut in the middle of the short side of the triangle.

12. Roll up from the short side to the tip and bend the ends slightly.

13. Let the croissants rise well on a greased baking tray and brush with the egg-cream mixture before and after the resting time.

14. Bake in the preheated oven at 240°C for 10-18 minutes until crispy and brown.