Croissant

Method

1. Knead flour, salt, sugar, yeast, water and milk; chill the dough overnight.
2. Beat the cold butter into a square between baking papers.
3. Enclose the butter in the dough, roll to a rectangle and fold in three; chill 30 minutes and repeat 3 times.
4. Roll 4 mm thick, cut long triangles and roll from base to tip.
5. Prove 2 hours, glaze with egg and bake at 200°C for 15–18 minutes.