|Plain flour||3⁄4 Pound|
|Salt||1⁄2 Teaspoon (Leveled)|
|Castor sugar||3 Teaspoon (Leveled)|
|Milk||1⁄4 Cup (4 tbs) (for glazing)|
Sift flour and salt and warm.
Mix yeast with sugar and leave to sponge.
Pour yeast into well in the centre of the flour.
Add warm milk and water gradually, mixing to a firm dough.
Roll into an oblong strip about 1/4" thick.
Spread quarter of fat in small knobs evenly over two- thirds of paste.
Fold evenly in three as for flaky pastry.
Turn, with fold to left hand, roll out and repeat the process three times, cool- ing before each addition of butter.
Roll out about 1/4" thick, cut into 4" squares and roll each up diagonally.
Shape into crescents, and place on lightly greased baking trays.
Leave overnight in a cool place.
Prove in a warm place for 20 minutes till well risen.
Brush with milk and bake about 20 minutes till brown and crisp at 370° F.
Serve hot with butter.
Makes 7-8 Croissants.