The staple of every French bakery or continental breakfast, the croissant is made with yeast-risen dough layered with butter, cut into triangles then rolled and twisted into the characteristic crescent (or beaming pastry smile, as I like to think of it). Just add coffee, jam and your favourite newspaper.

750g flour
20g salt
100g sugar
25g dried yeast
150g cold diced unsalted butter
170ml milk
170ml water

375g flat pastry butter

For the dough

  • Place the flour, sugar salt and yeast into a mixing bowl.
  • Slowly add the milk and water and bring together to make a dough.
  • Knead using a kitchen mixer with a dough hook attachment for around 5 minutes on a high speed.
  • Cube the butter and slowly add to the dough beating in the butter until it is all incorporated. The dough should be silky smooth and elastic.
  • Remove from the mixing bowl and roll into a ball. Clingfilm and place in the fridge for 1 hour.

Preparing the butter

  • Take the 375g of butter and place between two pieces of clingfilm.
  • Using a rolling pin flatten the butter to an even sheet roughly the size of an A4 piece of paper, then place in the fridge to cool.

For the turning

  • Remove the dough form the fridge and on a lightly floured surface roll a large rectangle, twice the width of the prepared butter, but the same height.
  • Place the butter in the middle of the dough and fold over the excess dough on either side of the butter to encase it.
  • Turn the dough by 90 degrees and roll it back to its original size.
  • Then fold each end of the dough towards its middle overlapping so the dough now had 3 layers. Clingfilm again and return to the fridge for 1 hour.
  • After the hour remove the dough and turn it 90 degrees from the direction that you last rolled. Roll again into a large rectangle and repeat the three layers folding process.
  • Repeat these stages two more times.

shaping the dough.

  • Before cutting the dough it must be completely cold in order to maintain the layers of butter.
  • On a floured surface roll the dough into a large rectangle around 5mm thick and 40 cm wide.
  • Cut this rectangle in half, length ways into two strips and then cut long thin triangles along the length of each strip.
  • The triangles should be around 12cm wide at the base and 20cm high.
  • Roll up each triangle from its base and place on a baking tray with parchment paper, leaving a good bit of space between croissants.
  • Let the croissants prove at room temperature for 2 hours or until doubled in size.
  • Pre-heat the oven to 180 degrees. Egg-wash the croissants with 1 egg diluted in the same amount of water and a pinch of salt.
  • Bake for 20 to 25 minutes until golden brown.

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