Croissant, Petit Pain, and Brioche from One Dough

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 3 tablespoons sugar
• 1 and 1/2 teaspoons instant yeast
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup oil
• 1 egg white
• 5 and 1/2 cups flour
• Starch for rolling the dough, 200
• g grated butter + 3 teaspoons starch + 1/2 teaspoon baking powder
• 1 egg yolk + 1/4 cup milk + 1 teaspoon vinegar, for brushing the top

Method

1. In a bowl, add the warm milk, warm water, sugar, and instant yeast
2. Mix well and cover with plastic wrap, then let rest for 5 minutes
   Timers: 5 min
3. After the time has passed... add the vanilla, salt, oil, and egg white and mix
4. Gradually add the flour and knead by hand until you get a cohesive dough
5. Cover it and let it rest for about half an hour
6. After the time has passed... roll out the dough after sprinkling it with a little starch, making sure it is not too thick or too thin, but medium thickness
7. Place the grated butter mixed with 3 teaspoons starch and 1/2 teaspoon baking powder in the middle of the dough
8. Fold the dough and seal the edges, then roll it out again, sprinkling with starch from time to time to help with rolling
9. Again, fold the dough several times over itself and roll it out again after sprinkling with starch to get a rectangular, laminated dough thanks to repeated rolling with starch
10. Cut it into two halves, then shape the dough and fill it as desired
11. Cover the pieces and let them rest to rise
12. After the time has passed... brush the tops with the egg yolk, milk, and vinegar mixture, then place the pieces on a baking tray lined with parchment paper
13. Bake in a preheated oven from the bottom at 180°C until the edges are golden
14. Turn off the bottom heat, then turn on the top heat until the pieces are browned
15. Croissant, petit pain, and brioche method from a friend and site chef
16. For more pastries from Amir, here is Meat with dough