Ingredients

• 9 oz plain flour
• 6 oz unsalted butter, softened
• 1/2 oz butter
• 1/2 oz fresh or dried yeast
• 1 egg, beaten with 2 tbsp. milk
• 1 tbsp - sugar
• 1/2 tsp - salt

How to Make Croissants

• Assemble the dry ingredients.
• Cream the yeast and sugar with 2 fluid ounces of warm water. Leave to stand until frothy.
• Sift the flour and salt and rub in the butter.
• Stir the yeast mixture into the flour mixture to form a dough.
• Knead for 5 to 10 mins, then place in a lightly oiled bowl, turning once so that the oiled side is uppermost.
• Cover and leave to rise in a warm place.
• When the dough has doubled in bulk (1-2 hrs) turn out on to a lightly floured board and roll into a long rectangle around 1/2 inch thick.
• Mark into thirds along the longer side.
• Divide the butter into four.
• Dot a quarter over the upper two thirds of the dough, leaving a 1/2 inch border around the edges.
• Fold the unbuttered third of the dough towards the centre, then fold over the remaining buttered third to form a parcel.
• Press the edges together to seal.
• Place the dough in an oiled polythene bag and chill for 30 mins.
• Repeat steps 3-6 three more times until all the butter is incorporated. Chill the dough for 1 hour. Roll out the dough on a lightly floured surface to a rectangle tin. Trim the edges.
• Cut the dough in half lengthways and cut each half into 6 triangles.
• Loosely roll up each triangle, starting with the base and finishing with the point underneath.
• Curve the crescents and place on an ungreased baking tray.
• Glaze with the beaten egg and milk, cover with oiled polythene and leave at room temperature for 1 hour until doubled in bulk.Glaze again, then bake at 220 degree C for 12-15 mins.