Croissants

Put the flour in a large bowl and add suger, salt, milk and the yeast (diluted with a bit of warm milk.

Mix until you have an even dough and work it until the dough comes free of the sides of the bowl.

Cover the bowl with a tea towel and let it rest in the fridge for 30 minutes After 30 minutes, beat the dough up as to remove all the air and place the dough back in the fridge to rest for 1 hour.

Envelop the butter in greaseproof paper and flatten it with a rolling pin until it’s about 5 mm thick and squared.

Take the dough from the fridge and place it on a clean surface, softly sprinkled with flour. Roll it to a square until about 1 cm thick.

Place butter in center of dough and fold the borders of the dough over the butter.

Spread the dough to a rectangle of about 0.5 mm. Fold it in three and turn it ¼ round and let it rest for 20 minutes in the fridge. Repeat this two more times, making sure that the fold is on the right side before you roll it.

Roll the dough until 4 mm thick and approximately 32 cm long.

Cut dough in two, leaving you with two pieces of about 16 cm large.

Cut triangles with a base of 12 cm in each piece.

Make, in the middle of the base of the croissants, a small incision of about 1-2 cm.

Roll your croissants, starting from the base.

Place the croissant on a baking sheet covered with grease-proof paper and let them rest for about 1 hour until they’ve doubled in size.

Pre-heat the oven to 240°C.

Glaze the croissant with the lightly beaten egg and bake them for 15-18 minutes.