Crescents Or Croissants

Combine lukewarm water, cake yeast, and 1/2 tablespoon sugar in a small bowl and let rest for 5 minutes until foamy.

Heat milk with lard until steaming but not boiling, then remove from heat and cool to lukewarm.

Pour the yeast mixture and cooled milk mixture into the well and stir until a shaggy dough forms.

Knead dough on a floured surface for 8-10 minutes until smooth and elastic.

Shape dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise for 20 minutes until slightly puffy.

Fold the dough into thirds (like a letter), then roll and fold again perpendicular to create laminated layers.

Chill the folded dough in the refrigerator for at least 15 minutes to firm the butter layers.

Preheat oven to 400°F (200°C).

Roll out chilled dough to 1/4-inch thickness and cut into crescent or triangle shapes using a knife or pastry cutter.

Place shaped crescents on a parchment-lined baking sheet, cover loosely with a cloth, and let rest for 10 minutes.

Bake at 400°F (200°C) for 15-20 minutes until golden brown and crispy.

Cool crescents on a wire rack for 5 minutes before serving.