Mix a little warm milk with a pinch of sugar, add yeast to activate. Set aside about 1 3/4 cups (210 grams) of flour in a bowl. The remaining flour will be used for dusting. Add sugar to the flour bowl. When the yeast is foamy, pour it into the flour bowl, gradually add warm milk, and mix until the dough is just wet enough. Knead the dough until smooth. I kneaded with a machine for about 10 minutes. Since margarine is usually salty, I didn't add salt.

Place the dough in a bowl and cover with plastic wrap. Wait until the dough doubles in size. Press a finger into the dough; if it leaves an indentation and doesn't spring back, it's ready.

While waiting for the dough to rise, put the room-temperature margarine into a food storage or ziplock bag. Roll it out into a rectangle about 1.5mm thick. Refrigerate.

Once the dough has risen, knead it briefly on a floured surface. Roll the dough out to twice the size of the margarine sheet. Let the dough rest for 30 seconds to a minute. Place the margarine in the center, fold the dough over it, and seal the edges. Roll quickly and evenly, then fold into thirds and refrigerate for 30-45 minutes (adjust time based on season; in winter, refrigerate for 25-30 minutes). This prevents the margarine from melting. Repeat the rolling and chilling process about three times. By the final roll, you should see thin layers of dough alternating with margarine.

Roll the dough thin and cut into isosceles triangles. At this point, you can see the beautiful layers of dough and margarine.

Remove the tray, let it sit at room temperature for about 10 minutes to rise further. Brush the croissants with egg yolk. Preheat the oven to 300°F (150°C). Bake with top and bottom heat for 25 to 30 minutes until golden and fragrant.

Take the tray out, let it sit for 30 seconds to a minute, then enjoy. Best eaten warm. The croissants have a simple buttery aroma and a gentle sweetness. I enjoyed them with wild kiwi jam and orange juice. Truly an ideal breakfast.