Which type of yeast please? Will use active dry yeast and croissant my fingers. LOL

And to follow up on this just a bit, for others who may be interested down the road . . . . You can also use instant or rapid rise yeast in this recipe, if that's what you have. I know there are a few bakers who adjust the amount when substituting, but I don't bother. I've been substituting them interchangeably - with the caveat noted below -- for many years, with no problem whatsoever.

If you want to use instant or rapid-rise yeast in this recipe, you can omit the step of waiting 5 minutes after sprinkling the yeast on top. That's because instant / rapid-rise does not have the same type of coating on it that active dry yeast has, so it does not need to be softened in liquid before using.

The corollary to this is that if you have a recipe that calls for rapid-rise / instant yeast, and all you have is active dry yeast, you must first soften the active dry yeast in some of the liquid already called for in the recipe, for 5-10 minutes, before proceeding with the other steps.

I hope you find this helpful. ;o)