Croissant with Caramel Filling

Instructions

In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk and softened butter, and mix until a soft dough forms.
Knead until smooth, cover, and chill for 30 minutes.
Roll the dough into a rectangle, place cold butter in the center, fold the dough over it, and roll out again.
Fold it into thirds, wrap, and chill for 30 minutes. Repeat the folding and chilling process 3 times for flaky layers.
After the final chill, roll the dough into a large rectangle about ¼ inch thick and cut into long triangles.
Roll each triangle from the base to the tip to form croissants. Place on a tray, cover, and let rise until puffy (about 1 hour).
Brush with egg wash and bake in a preheated oven at 200°C (400°F) for 15–18 minutes or until golden brown.

For the Caramel Filling:
Melt sugar in a saucepan over medium heat until golden brown.
Add butter and stir until melted.
Slowly add heavy cream while stirring continuously (mixture will bubble).
Add salt and cook for 1 more minute. Allow to cool until thickened.

Once croissants are baked and slightly cooled, make a small hole at one end and pipe in the caramel sauce using a piping bag.
Dust lightly with powdered sugar or drizzle extra caramel on top for a glossy finish.