Gifflar

Here's how:

• 1

  Place the butter and milk in a saucepan and heat to 25 °C. Then crumble in the yeast and let it dissolve. Add all the ingredients to a bread machine and knead the dough for about 10 minutes on medium speed until the dough is smooth and pulls away from the sides of the bowl. It’s important to knead the dough long enough. Double the time if you’re kneading the dough by hand.

• 2

  Cover the dough with plastic wrap and let it rise for about 30 minutes. Preheat the oven to 220 °C.

• 3

  Divide the dough into 2 equal parts. Roll out each part into a round pizza shape and cut each round into 8 pieces. Place the filling on the wide end. Roll up from the wide end toward the tip of the triangle. Place the croissants with the pointed end facing down on a baking sheet lined with parchment paper. Cover and let rise for about 45–60 minutes, or until they have doubled in size.

• 4

  Brush with beaten egg and sprinkle with a little oregano, and perhaps some poppy or sesame seeds, before baking the croissants in the middle of the oven for about 10–15 minutes.