Mix 70g Flour 0 with 70g water and dissolve 15g fresh brewer’s yeast into it. Leave this starter until it doubles in volume and smells sweet and yeasty.

Add both flours (230g Manitoba + 230g Flour 0) to the bowl. Combine 2 eggs, 100g sugar, and 180g warm whole milk in a separate cup, then mix them into the flour.

Work the dough until it pulls together, then gradually push in 60g softened butter, kneading until smooth and stringy.

Add 8g salt and the lemon zest, and stir in 1 tsp vanilla extract. Knead briefly until elastic and glossy, forming into a ball.

Let the dough rise in a lightly oiled bowl for 2–3 hours until it doubles and feels pillowy.

Prepare 70g butter creamed with 70g sugar for layering.

Divide the risen dough into 8 equal pieces, shape each into a ball, and let them rest for 10 minutes.

Roll each ball into thin sheets, spreading the butter-sugar cream between the sheets, and stack them.

Let the stacked dough rest for 20 minutes.

Roll the stack until it’s a few millimeters thick, cut into quarters, and slice each quarter into 12 triangles.

Roll each triangle tightly from the wide edge to form crescents.

Place crescents on a lined pan, cover with cling film, and let rise until puffy (about 45–60 minutes).

Brush with a mixture of 1 beaten egg yolk and a splash of milk. Bake at 200°C / 390°F for about 20 minutes until golden at the edges.

Cool slightly, then dust with powdered sugar.