Croissants

Ingredients

600ml (1 pt) milk or water
30gm (1.2 oz) fresh compressed yeast
1 kg (2lb 4 oz) flour
25gm (1 oz) salt
100 gm (4 oz) sugar
Egg wash

Method

Heat milk to 37 degrees (75 F) and gradually dissolve the yeast.

Sieve flour and add salt, sugar and make a well in the centre.

Add the milk/water mixture into the centre of the flour, mix well. Knead until dough forms a smooth ball.

Rest in the fridge for approximately 10 minutes or until well chilled

Roll out the dough to form a rectangle. Cover with dry butter and fold in 3. Rotate 90 degrees. Repeat the process twice, resting well in between.

Once the folding is complete, rest in the fridge for at least 6 hours before use.

Preheat the oven to 180 degrees C (365F).

Shape and brush with egg wash. Bake about 20 minutes.