Croissant Cake

Prepare the dough using a stand mixer or by kneading by hand.

In a jug, mix the eggs and milk.

In the bowl of the stand mixer, add flour and yeast along with half of the egg and milk mixture.

Start mixing, add sugar and salt, and then the rest of the liquids.

Knead for a few minutes until the liquids are absorbed; when the dough holds together, gradually add the soft butter in pieces.

Continue kneading until you get an elastic and smooth dough.

Let it rise for about 2-3 hours until doubled in size.

Take the dough and roll it out with a rolling pin into a rectangular sheet about 7-8 mm thick (if too large, divide into two lengthwise).

Cut elongated triangles and roll them from the base to the tip to form croissants.

Transfer the croissants to a baking pan lined with parchment paper (diameter 26 cm) and let them rise for another hour and a half or so.

Brush the surface with the egg and milk mixture.

Bake at 175 °C for about 20 minutes until golden brown.

Let cool slightly and dust with powdered sugar before serving.