Step-by-step croissants

Makes 8-10
1/4 cup (55g) caster sugar
11/2 tsp salt
11/4 cups (310ml) water
2 tsp (7g/1 sachet) dried yeast
1/4 cup (30g) dried milk powder
31/3 cups (500g) plain flour
250g butter
1 egg yolk
1 tbs milk
Butter, to serve
Mixed jams, to serve

1. Combine the sugar, salt and ¼ cup (60ml) of the water in a small bowl and stir until sugar dissolves.
2. Combine the yeast, milk powder and remaining water in a jug and set aside for 5 minutes or until frothy.
3. Place the flour in a large bowl and make a well in the centre. Add the sugar mixture and yeast mixture and stir with your hands until a soft dough forms. Cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes or until dough doubles in size. Use your fist to knock back the dough to release the gases. Cover with plastic wrap and place in the fridge for 6 hours or overnight to rest.
4. Shape the dough into a ball and make a cross in the centre. Place the butter in the centre of the cross and fold over the dough to enclose.
5. Place dough on a lightly floured surface. Use a rolling pin to roll out to a 20 x 30cm rectangle. Fold dough over into 3 sections and cover with plastic wrap. Place in the fridge for 15 minutes to rest. Continue rolling and folding process 3 more times, covering and placing in the fridge, until dough is no longer streaky.
6. Preheat oven to 200°C. Line an oven tray with baking paper. Roll dough into a 30 x 45cm rectangle, approximately 1cm thick. Use a sharp knife to trim the edges. Cut rectangle in half lengthways to form two 15cm-wide strips. Cut each strip into triangles. Roll triangles from long end to form a log, leaving the point under the roll. Bring ends together to meet in the centre.
7. Combine egg yolk and milk in a small bowl. Lightly brush croissants with egg yolk mixture. Set aside in a warm draught-free place for 15 minutes or until croissants double in size. Bake in preheated oven for 15 minutes or until golden and puffed. Remove from oven. Serve warm or at room temperature with butter and mixed jams.

For chocolate croissants

• Cut dough into 15 x 20cm rectangles.
• Place a 20g-piece of quality dark chocolate on one-half of rectangle.
• Fold dough to enclose chocolate.
• Brush with egg mixture and continue from step seven.