Butter Croissants with Quark Cream and Berries

Mix flour, sugar, salt, and dry yeast in a bowl. Gradually add the lukewarm milk and knead the dough (preferably with a stand mixer with a dough hook). After a few minutes, add 30 g of room-temperature butter and continue kneading for at least 10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with cling film, and let it rise in a warm place until its volume has approximately doubled.

Remove the dough from the bowl, flatten it into a rectangle, wrap it in film, and refrigerate for 1–2 hours.