How to make Croissants

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1. Mix the water and the milk together. Dissolve the yeast in a little of the mixture in a small bowl and leave to stand for 5 minutes.
2. Put the flour in a mixing bowl and rub in 50 g|2 oz butter, until the mixture resembles breadcrumbs. Stir in the sugar and salt.
3. Make a well in the centre and pour in the yeast mixture and the remaining milk and water. Mix well to a dough. Knead the dough on a floured surface until smooth. Return to the bowl, cover with clingfilm and chill for 1 hour.
4. Heat the oven to 200°C,400°F, gas 6. Grease 2 large baking trays.
5. Put the remaining butter between 2 sheets of clingfilm and bang with a rolling pin until it is a flat rectangle, approximately 23 cm x 13 cm|9\" x 5\".
6. Knead the chilled dough and roll out into a rectangle approximately 46 cm x 25 cm|18\\\" x 10\\\". Place the rectangle of butter in the centre of the dough and fold over the ends of the dough and then the sides.
7. Roll this lengthways into a rectangle and then fold into three. Wrap the dough in clingfilm and chill for 10 minutes. Repeat this rolling and chilling 3 more times.
8. Roll the dough into a square 5 mm|1/4\" thick. Cut into 15 cm|6\" triangles. Roll with a rolling pin from the top to base of each one to slightly elongate them. Roll tightly from the base to the tip and bring the ends round to make a crescent shape, tucking the tip underneath.
9. Place the crescents on the baking trays and leave in a warm place to rise for about 30 minutes.
10. Brush the crescents with beaten egg and bake for 15-20 minutes until golden brown. Cool on a wire rack.

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