Mix the flour, yeast, a few drops of lemon juice, vegetable oil, melted butter, and sugar to make the dough. Knead until smooth, form into a ball, cover, and let it rest for 20 minutes to rise.

For the croissants: Roll the dough into a rectangle. Cut into a series of overlapping triangles. Make a small cut in the center of the base of each triangle and gently pull the sides apart. Roll up each triangle to form a croissant shape.

For the ensaimada: Roll the dough into a rope about 3/4 inch thick (2 cm) and coil it into a spiral shape.

For the snail shape: Add small pieces of dough for the eyes, and a slightly thicker piece underneath to form the curve of the tail and head. This makes a fun shape, perfect for serving with hot chocolate or as a breakfast treat for kids or adults.