Butter Croissant with Cottage Cheese Cream and Fresh Fruits

In a bowl, mix the flour, granulated sugar, salt, and dried yeast. Gradually add the lukewarm milk and start kneading with a kitchen robot equipped with a dough hook. After a few minutes, add 30 g of room temperature butter and knead for at least 10 minutes until the dough is completely smooth and elastic.

Place the dough in a lightly oiled bowl, cover with foil, and let it rise until its volume approximately doubles.

Roll out the risen dough into a rectangle, wrap it in foil, and place it in the refrigerator to rest for 1-2 hours.