Flaky homemade croissants with repeated rolling and folding.

Steps

1. Sift flour and salt together and divide into 4 parts.
2. To one part flour add yeast softened with 2 or 3 tbsp warm water or enough to dissolve yeast, and mix to a soft dough. Allow to rise until spongy and well risen.
3. To the remaining 3 parts of flour add half of the butter or margarine, the spongy yeast mixture and enough warm milk and water to make a soft dough.
4. Place in a floured bowl, cover and place in the fridge for about 6 hours.
5. Roll out to square, place the remainder of the butter in the centre and fold up like a parcel.
6. Roll and fold 3 times — place in the fridge after each rolling; chill before shaping.
7. To shape roll out very thinly to an oblong, divide into two lengthways and cut each strip into triangles.
8. Roll up each one starting from the base and seal the tip with a touch of beaten egg white or cold water.
9. Curl them to form a crescent.
10. Set on damp baking sheet, allow to rise then brush with beaten egg.
11. Bake in a hot oven for about 25 minutes.