Croissants

Ingredients

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• 5 cups flour
• 225 g butter total, divided: 55 g for the dough and 170 g divided into four portions
• 1 packet dry yeast
• 3 tbsp caster sugar
• 1/2 tsp salt
• 2 eggs, beaten
• 1 cup milk
• 1 cup lukewarm water
• 1 additional egg white, lightly beaten, for brushing
• Cheese or chocolate, for an optional filling

Method

1. Combine the flour, salt and caster sugar. Rub in 55 g butter until the mixture resembles breadcrumbs.
2. Add the yeast, beaten eggs, milk and water. Mix to form a pliable dough.
3. Cover and leave to rise for 1-2 hours.
4. Knead until smooth and divide into five equal balls.
5. Roll one ball into a medium-thick round. Add one portion of the remaining butter, then repeat with the other balls, stacking the five rounds with butter between each layer.
6. Roll the stack into one large round and fold it as you would fold pastry dough.
7. Place it in a large, loosely closed food-safe bag and refrigerate for 8-24 hours.
8. Divide the chilled dough into four. Roll each quarter into a large round and cut it into triangles like a pizza.
9. If desired, place cheese or chocolate at the wide end of each triangle. Roll towards the point and curve into a crescent.
10. Cover and leave to rise until visibly puffy and nearly doubled, approximately 1-2 hours.
11. Brush with egg white and bake at 180°C for 20-25 minutes, until puffed and deep golden brown.
12. Decorate as desired.