Ingredients:
2 1⁄4 cups plus 2 tbsp all-purpose
flour, plus extra for dusting
½ tsp salt
2 tbsp sugar
1 (1⁄4oz/10g) package dried yeast
1 cup milk, at room temperature
vegetable oil, for greasing
18 tbsp unsalted butter, chilled, cut
into ½in (1cm) thick slices
1 large egg, beaten

Method:
1 Place the flour, salt, sugar, and yeast in a large bowl, and stir to blend well.

2 Using a butter knife, mix in enough warm water, a little at a time, to form a soft dough.

3 Knead on a lightly floured surface until it becomes elastic under your hands.

4 Place back in the bowl, cover with lightly oiled plastic wrap, and chill for 1 hour.

5 Roll the dough out into a rectangle that measures 10 x 17in (25 x 43cm).

6 Squash the chilled butter with a rolling pin, keeping the pat shape, until 1⁄2in (1cm) thick.

7 Place the butter in the center of the dough. Fold the dough over it. Chill for 1 hour.

8 Roll out the dough on a lightly floured surface to a 24 x 14in (61 x 36cm) rectangle.

9 Fold the right third to the center, then the left third over the top. Chill for 1 hour, until firm.

10 Repeat the rolling, folding, and chilling twice. Wrap in plastic wrap and chill overnight.

11 Cut the dough in half, and roll out one half to a 5 x 141⁄2in (12 x 36cm) rectangle.

12 Cut into 1 x 5in (3 x 12cm) squares, then cut diagonally to make 6 triangles. Repeat.

13 Holding the ends of the longest side, roll it toward you. Curve into crescent shapes.

14 Place on baking sheets lined with parchment paper, leaving space between each.

15 Cover with lightly oiled plastic wrap. Leave for 1 hour until doubled in size. Remove the film.

16 Preheat the oven to 425°F (220°C). Brush them with egg, then bake for 10 minutes.

17 Reduce the temperature to 375°F (190°C) and bake for another 5–10 minutes.

STORE The croissants are best served when still warm, with butter and jam, but will keep in an airtight container for 2 days; gently reheat to serve.

Croissants Recipe