Croissants

2 cups warm water 2 tbs yeast

¾ cup sugar

5 cups flour

½ cup milk powder ½ cup oil

250g butter sugar syrup to glaze 1 tsp salt

Mix the water, sugar and yeast together.

Add only 2 cups flour for now. Add the milk powder.

Beat with a blender until combined. Cover and leave for 30 minutes. Add the salt and oil.

Add the remaining 3 cups of flour.

Knead by hand for 10 minutes or 3 minutes in machine.

Leave to rest for 30 minutes and then roll out on a floured surface.

Smear the butter on the centre of the rolled out dough.

Fold the dough over the butter to make a square / rectangle.

Cover and leave in the fridge for an hour. Roll out and cut the dough into triangles. Add flour when rolling if the dough is sticky.

Cut a small line at the bottom of the triangle and fold up to form a croissant. Bake for 20 minutes at 180°C. Glaze with a water-and-sugar syrup after baking.