Croissants

750g Strong  flour
10g dried active yeast
150ml water
2 teaspoon sugar
1 teaspoon salt
450ml  milk
250g chilled butter

1 egg for glazing

In a mixer put flour, yeast, warm water, warm milk, sugar and salt and mix on low speed for 3 minutes until dough is smooth and elastic. Remove dough from bowl on to a working surface. Roll out dough into an oblong approx 40cm x 60cm dot the butter all over then fold the dough into three enclosing the butter. Turn dough quarter turn and rollout again. Fold into three again and put on a plate. Cover with cling film and chill for 20 minutes. Repeat the folding process two more times resting 20 minutes between each time.

To make croissants, roll out dough to 5mm thick cut triangles of approx 10cmx10cmx10cm. Roll each triangle from base to point shape into crescents. Place in cold oven to prove. Leave door closed and turn light on. The heat of the bulb will help croissants prove. After tripled in volume, remove from oven, heat the oven to 220c give croissants an egg wash (egg mixed with little water)  and bake for approx 20 mins.