Ingredients

Method

You need to start these the day before you need them. This recipe makes 16 croissants.

In a stand mixer with a dough hook place the flour, sugar, salt and yeast add 360-400ml of water and mix to a soft dough. Place the dough on a floured board and knead well until the dough feels like elastic. Put to one side.

Place the butter between two sheets of baking paper and bash it flat with a rolling pin. You are aiming for a 30 x 20 cm rectangle about 1cm thick. Place in the fridge.

Flour your surface again and lift the dough onto it. roll out a large rectangle 60cm x 30cm. Remove the butter from the fridge and place the butter in the centre of the rectangle and fold the top over the butter and the bottom up over the top.

Turn the dough 90º and roll out the dough again and repeat this process twice more. Place in the fridge overnight.

Next day roll the dough out to 3mm thick and cut into two 16cm wide strips. Cut each strip into triangles approximately 12cm wide at the base. Line two baking trays with silicone paper and with the point facing upwards roll the triangles into crescent shapes and place on the tray. Repeat with all triangles.

Brush with egg and leave to rise for 30-40 minutes. You can freeze them at this point or put them in the fridge overnight to prove.

When you are ready to cook them, preheat the oven to 375ºF / 190ºC and bake for 20 minutes until golden.