INGREDIENTS

INSTRUCTIONS

Combine the water with the evaporated milk, and then crumble in the fresh
yeast, or stir in the dried yeast.
Add the butter. Sift the flour with the salt in a large bowl, returning the
grains from the sieve to the flour in the bowl.
Rub the margarine into the flour until the mixture resembles breadcrumbs.
Make a well in the centre of the flour, pour in the yeast mixture and mix
thoroughly.
Turn the dough on to a lightly floured surface and knead for 3 minutes.
Return the dough to the bowl, cover with a damp tea towel and leave to rise
in a warm place for approximately 30 minutes until doubled in size.
If the room temperature is cold the rising may be speeded up using a
microwave oven: microwave the covered dough in a microwave proof container
on full power for 10 seconds. Leave the dough to rest for 10 minutes, and
then repeat the process twice.
Turn half of the risen dough on to a lightly floured surface and roll into
a circle about 5mm ( 1/4 inch) thick. Using a sharp knife, cut the dough
into eight triangular segments.
Working from the outside edge, roll each segment into the middle. Bend each
piece into a crescent and place on a lightly oiled baking sheet. Cover with
a tea towel and leave to double in size.
Meanwhile preheat the oven to Gas Mark 5/190 °C/375 °F. Repeat the shaping
process with the other half of the dough.
Alternatively, leave the remaining dough covered in the refrigerator for up
to 4 days and use when fresh croissants are required.
When the croissants have doubled in size, glaze them with the milk and bake
in the oven for 15-20 minutes until puffed and golden.
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