This is the recipe for "Truffle Salt Bread" made by my pastry chef husband. Mix strong flour, yeast, sugar, truffle salt, etc. to make the dough, and let it rise for the first time. In the meantime, prepare unsalted butter cut into sticks. After rising, degas the dough and let it rest, then divide the dough into 5 equal parts, roll each out thinly, wrap the butter inside, and shape into croissant shapes. After the second rise, brush the surface with melted butter and truffle salt and bake in the oven. It's fluffy and chewy when fresh out of the oven, and it's also delicious when reheated the next day. The single-serving size is perfect for a home cafe or breakfast.