Croissants

INGREDIENTS

1 packet instant dry yeast
1 c cake flour
325 ml lukewarm water
1 egg
3 additional cups of cake flour
225 ml butter

Glaze
1 egg yolk
15 ml milk

METHOD

Mix yeast with 1 c flour in a small bowl.
Place milk, sugar salt and egg in a big mixing bowl, add yeast and flour mixture.
Add enough of the remaining flour to make a soft dough.
Knead lightly until smooth.
Cut butter into six slices.
Roll out the dough to about 15 mm thick.
Place three slices of butter in the middle of the dough and fold the edges over to cover the butter.
Place the remaining three slices on top and fold dough to cover the butter completely.
Turn dough 90 degrees and roll out to approximately 15 mm thickness again.
Repeat the folding and rolling another four times.
The butter must still be striping through the dough.
Cover dough and place in fridge for one to six hours before rolling and forming croissants.
Divide the dough into two even pieces.
Roll out in a circle approximately 250 mm in diameter. Cut into 8 to 10 wedges.
Roll each croissant loosely from the base to the tip. Ensure that the tips are at the bottom. Form each into a semicircle.
Place onto an ungreased baking sheet. Whisk egg yolk and milk together and brush each croissant with it.
Leave to prove at room temerature for 30 minutes.
Bake at 180 degrees C for 20 minutes.
Serve hot or allow to cool on a cooling rack.
Makes 16 to 20 croissants.