• Lightly grease and flour your baking tray.
• Sift the flour, salt and sugar into a large mixing bowl and make a 'well' in the center.
• Dissolve the fresh yeast in the warm milk and when completely dissolved, pour this into the well in the center of the flour mixture. Fast action yeast can be added to the flour and then the milk mixed in after.
• Mix all the ingredients together until you have a soft dough.
• Now place your dough onto a floured board or surface and knead for about 5 minutes then place the dough back into the bowl and cover with plastic film or a damp teacloth.
• Leave the dough for about 40 minutes to 1 hour until it has increased in size by about half again.
• Now roll your dough into an oblong shape.
• Flour the butter and press it down with a rolling pin to flatten it before placing it in the center of the dough.
• Take one end of the dough and bring it down on to the butter, then the other end up to meet in the center.
• Fold the dough in half and give a quarter turn.
• Roll the dough into a thick oblong about ¼ inch thick, then fold one end of the dough up and the other end down to meet in the centre.
• Again, fold the dough in half.
• Give another quarter turn and roll the dough in the other direction.
• Repeat this process once more.
• Wrap the dough in plastic film or foil and leave for about 2 hours or preferably overnight in the refrigerator.
• Roll out the dough to a rectangle about 11ins by 18ins and divide the dough in half lengthwise. (You may need to trim the edges a little)
• You now need to cut out six triangles from each strip so that each one has a six inch base. (This is your croissant recipe and you don't have to have perfect triangles!)
• Starting at the base, roll up each triangle towards the tip and brush the tips with a little water or milk to hold it in place.
• Place them on your baking tray lined with parchment paper or silicone mat, shaping them into crescent shapes by gently drawing tips toward the center.
• Cover with cling film and leave on the counter for one hour until well puffed up and then again in the fridge for about one hour to cool them before placing into the oven.
• Turn on your oven to 400° - 25 minutes before they are ready to bake. A well heated oven bakes more efficiently and evenly.
• Beat the eggs and milk together well to make the wash.
• Brush the croissants lightly with the wash and place in the oven for 20-25 minutes or until golden brown. Keep an eye on them while in the oven and turn the cookie sheets if you notice one side is baking faster. If they are browning too fast then turn your oven down 25° to 375°.
• Cool on a wire tray.

Storage

• 1. Cover your croissants that are left over from the first day, and refrigerate if there are any leftover on the second day. (Highly unlikely.) 😉