Croissant

Instructions

1. 1 Mix flour, salt, sugar, and yeast. Add cold milk and mix until a smooth dough forms. Wrap and chill 1 hour.
2. 2 Pound butter into a 15cm square between parchment. It should be pliable but cold.
3. 3 Roll dough into a rectangle twice the butter size. Place butter in centre, fold dough over to enclose. Roll out.
4. 4 Perform 3 single folds, chilling 30 min between each fold. Keep butter and dough at the same temperature.
5. 5 Roll final dough to 5mm thick. Cut into triangles (base 10cm). Roll each triangle from base to tip, curving into a crescent.
6. 6 Proof at room temperature for 1.5-2 hours until doubled and jiggly. Brush with egg wash.
7. 7 Bake at 200°C (400°F) for 15-18 min until deeply golden and light when lifted.