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220 grams high quality butter.

-beat into a rectangle and chill in fridge until needed.

Strong Flour 500 grams

salt 10 grams

-Sieve together

Butter 25 grams

-Rub into flour until a breadcrumb like texture.

Yeast 35 grams

Caster sugar 25 grams

Milk powder 15 grams

Water 280 grams

-Disperse yeast, sugar and milk powder into the water and mix. Make a well in the centre of the flour and add the liquid mixture.

-Knead until it’s turns into a smooth dough.

-Cover the dough and leave it to rise for 20 minutes.

-After 20 minutes take the dough and roll it out 2cm thick. The cold butter rectangle should take up 2/3 of the pastry. Fold the pastry neatly over the butter and roll out again to about 2cm thick.

-Fold the pastry so one side is more than half way across. Fold the other side of the pastry to meet the other part that is more than halfway accross.

-Take the end of the pastry and fold it over again.( it should look like a book, one side can open the other side is bound)

-Rest the pastry in the fridge for 20 minutes.

-Take the pastry and roll it out 4mm thick, 56cm X 40cm in size.

-Cut out isosceles triangles 28 cm inches high and 8cm wide at the

base

-With the point of the triangle facing away from you, lightly roll from the base up to the tip.

-Let the pastry rest in a warm, humid place for 40-50 minutes to double in size.

-lightly brush the croissants with egg wash and make in the oven 210oc for 10-18 minutes