Croissant cake

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

In a jug, mix the eggs and milk.

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

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

Knead for a few minutes until the liquids are absorbed; when the dough starts to come together, add the soft butter in pieces, a little at a time.

Continue kneading until you obtain a smooth, elastic dough ball.

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

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

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

Transfer the croissants into a cake pan lined with parchment paper (26 cm diameter) 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 icing sugar before serving.