Mix the dough with stand, mixer, bread machine dough setting or by hand.

Put the flour the mixing bowl add the yeast, salt, sugar on different edges of the bowl and the butter in the middle. Put the milk and water in a jug. Add the milk and water to the bowl and start the mixer on a slow speed. When all the ingredients are combined, switch to a medium speed and mix for 6 minutes. Cover the bowl and leave to rise.

Make a square of the butter for laminating 17cm x 17cm: This is done as follows. Take 2 pieces of greaseproof paper and on piece arrange slices of the butter in a square about 15 or 16 cm. Cover with the 2nd piece of greaseproof paper and using a rolling pin even out the butter, expanding it slightly to make the 17cm square. In squaring it up, trim to make straight edges, putting the excess pieces to fill any obvious gaps or put back on top to be rolled out evenly.

Put the butter back in the fridge to harden and wait until the dough has risen.

When the dough has risen, roll out carefully to make a square 26cm x 26cm

Put the square of butter diagonally on the dough square and fold the edges of the dough to make a sealed square envelope and seal the seams by pressing lightly with your fingers.

Roll the dough, starting from the centre and working outwards each direction, to create an oblong 20cm x 60cm

Fold 1/3 of the length into the middle and from the other end fold 1/3 of the length back into the middle, like folding a letter. You should now have square of dough 20cm x 20cm

After 1 hour, repeat this last step again. You will now have 27 layers of laminated dough. Leave in the fridge overnight.

Take the dough from the fridge. The next steps needs a long clear work surface. Roll the dough to make a long oblong, 20cm x 110cm

Using the tapemeasure and the pizza wheel, mark the length every 12.5cm

On the opposite edge make a mark at 6.25cm and the mark every 12.5cm.

Using the pizza wheel cut the dough into triangles using these marks as a guide. This will make 15 triangles.

Each triangle is now ready to rolled into a croisaant.

Cut a notch about 1.5cm in the short edge of the triangle. Put the rolling pin at the point of the triangle and with no additional pressure slightly elongate and the tip which will also make it slightly thinner.

Roll the dough from the short edge of the triangle, pushing slightly outwards. Gently seal the tip of the triangle by pressing with your finger. Put the croissant on a baking tray, curving slightly into the typical crescent shape.

Beat the egg with 2tsp of water. Using a brush coat the croissants with the egg. Cover and leave to rise. This can take 1 1/2 to 2 hours. In the meantime heat the oven to 195°C. When the croissants are risen, gently coat with egg once more and place the tray in the oven. Bake for 6 minutes. Turn the temperature down to 165°C and then bake for a further 12 minutes. Depending on how quickly your oven adjusts temperature settings, opening the door for a few seconds and closing it can help reduce the temperature and this is quite safe during the baking of the croissants.

The croissants should be a golden colour. Take out of the oven and place on a cooling rack.

Croissant are always best eaten warm.

If frozen, reheat directly from the freezer in the oven pre-heated to 180°C. Bake for 8 minutes.