I will not call them croissants on purpose because they are not, but these rolls could easily be called fake croissants.
The difference is that this dough is made after brioche dough and is similar to the dough for buns, strudels and donuts and not after the dough for croissants, which is harder and poorer, but of course it can rise more and be crispier.
However, I wanted to create layers like croissants, and that's why these are not ordinary muffins.
The result you get are soft and airy rolls that I enriched with classic vanilla cream.
Ingredients for kvass:

320 ml of warm milk
20 g of fresh yeast (half a cube)
3 spoons of sugar

Ingredients for the dough:

600 g of soft or smooth wheat flour
4 spoons of sugar
100 g butter at room temperature
2 spoons of thick Greek yogurt
2 egg yolks
vanilla
a pinch of salt
lemon peel
100 g room temperature butter for coating the layers
a little melted butter to coat the rolls before baking
Filling as desired, I used vanilla cream.

Preparation

Prepare 600 g of soft wheat flour in a bowl and make a small indentation in the flour.
Add 3 tablespoons of sugar, 320 ml of warm milk and crumble 20 g of fresh yeast or half a cube.
Stir and let the yeast rise for about 15 minutes.
When the kvass has risen, add 2 tablespoons of thick Greek yogurt.
If you don't have thick yogurt, you can add two tablespoons of sour cream.
Add another 4 tablespoons of sugar, 100 g of butter at room temperature, 2 slightly beaten egg yolks, vanilla, a pinch of salt and the grated rind of one lemon.
Mix everything until the wet ingredients and flour are combined.
You don't need to knead too much at this point. It is necessary to leave the dough like this for about 20 minutes for the flour to absorb the water and for the gluten formation process to begin.
Cover the dough and leave for 20 minutes.

DON'T BE AFRAID THAT YOUR DOUGH IS VERY SOFT AT THIS MOMENT, THAT'S EXACTLY HOW IT SHOULD BE!

After 20 minutes, knead the dough, i.e. knead it as if you were pounding it for about 4 minutes until the dough is very smooth.
The dough will still be soft because the butter has melted due to the heat of the milk.

When you have kneaded the dough nicely, shape it into a ball and leave it in a clean bowl to rise for about 45 minutes, depending on the temperature in the room.

When the dough has risen, transfer it to the work surface and divide it into 6 equal parts.
Form each part into a ball.
Take the first shaped ball and roll it out like in the video, thinly keeping the circle shape.
Prepare a total of 100 g of butter that you need at room temperature.
Take 1/5 of the butter and spread it over the rolled dough.
Roll out the second part of the dough, spread it with butter and transfer it over the first rolled dough.
Continue like this until the sixth part, which you should put last, but do not cover it with butter.
Put everything together on a tray and leave it in the fridge for 20 minutes or longer depending on the time you have.
Do not leave for more than 1 hour.
It is necessary to put the dough in the refrigerator so that the layers of butter remain solid and the dough does not absorb them.
In this way, we create layers and get rolls like fake croissants.

Take the cold dough out of the fridge and roll it out as in the video.
Cut the dough into 16 triangles.
Roll each triangle as in the video, to get the shape of a roll or croissant.
Prepare one large pan from the electric stove and place baking paper over it.
Arrange the rolls on baking paper as in the video, cover them and let them rise for about 45 minutes at room temperature.
When the rolls have arrived, coat them with melted butter and bake at 180 °C for 15 to 20 minutes, depending on the power of the oven.
Sprinkle the baked rolls with powdered sugar and fill with any filling you wish. I filled them with vanilla cream.
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