Croissant Recipe

• 1 kg Strong white flour
• 570 ml Water and milk mixed
• 450 gm Unsalted butter
• 2 Sachets easy bake yeast
• 1 Egg for egg wash
• Pinch of salt
• Sugar to taste

• Preheat the oven to 400 degrees F.
• Cut butter into small pieces.
• Take a bowl and combine flour, salt, sugar, yeast, butter, water and milk.
• Knead it to make cohesive dough.
• Shape the mixture into a rectangle and roll out to about 30cmx20cm.
• Fold over the top third, fold up the bottom third and close each side with the side of your hand.
• Place it into the plastic bag and chill for about 30 minutes.
• Now turn 90 degrees and roll it again to another rectangle.
• Fold up bottom third and close it with the side of your hand.
• Chill it again for 30 minutes.
• Repeat two more times, chilling for about 30 minutes between each rolling.
• Return it to the plastic bag and place it into the refrigerator for about an hour.
• Remove it from the fridge and roll into a big rectangle 50cmx30cm.
• Cut in half lengthwise and divide into triangles and shape into crescent.
• Beat egg and carefully, egg wash croisant.
• Place them on a baking sheet and allow it to rise for about 20 minutes.
• Now bake it for about 20 minutes till golden brown.