3 ½ cups flour4 teaspoon dry active yeast½ teaspoon salt2 tablespoon castor sugar180g butter (room temp)2/3 cup warm low fat milk1 extra large egg (beaten) Glaze-1 egg beaten + 1 tablespoon castor sugar
1. In a deep dish, sift the flour.2. Stir in the yeast, salt and sugar and make a well in the centre. 3. Mix together the egg and milk, and pour into the well. then mix to a dough. (I would suggest using a dough hook attachment on a stand mixer to do the work for you, but you may do it by hand too.)4. Knead for 5-6 minutes until smooth and elastic.5. Cover and leave the dough to rise in a warm place for 1hr or until doubled in size.6. Re-knead the dough for 2-3 minutes then roll out to a rectangle about 30cm x 15cm (a ruler long by half ruler wide). 7. Mark the strip lengthwise into three equal sections. 8. Lightly dot ⅓ of the butter onto the bottom two-thirds of dough. 9. Fold the bottom third of the dough over the middle third then fold down the (no butter) top third. 10. Seal the edges by pressing down firmly with a rolling pin and give the dough a "quarter of a cirlcle turn". 11. Repeat this rolling and folding process twice more, dotting with ⅓ of the butter each time. 12. Wrap loosely in cling wrap and chill in the fridge for 30min.13. Roll the dough out on a lightly floured surface to a 28cm circle and cut into 8 triangles. 14. Roll each triangle up, from the wide edge to the point. 15. Form into a crescent shape and place on a large greased baking sheet. 16. Cover loosely with oiled cling film and leave in a warm place for 30-40min until doubled in size.17. Preheat the oven to 220°C. 18. Lightly brush the croissants with the egg glaze and bake for 20-25min until risen and golden. 19. Either serve warm or store in an airtight container.20. Have with butter or stuff with fillings of your choice, such as whipped cream and berries or spreads or even mousses or buttercream.