Foolproof Homemade Croissants

Add all the ingredients needed for proofing the yeast to a bowl. Let it sit in a warm place for about 15 minutes till it foams up.

In a bowl combine the proofed yeast mixture, flour, salt and the remaining sugar. Knead until you end up with a smooth, soft dough.

Coat a large bowl in oil and place the kneaded dough. Cover and place in a warm place to rise for at least 1.5 hours until doubled in size.

Punch the dough to remove excess air and wrap it in cling flim. Refrigerate for 30 mins - 1 hour.

Remove the chilled dough from the refrigerator. On a cool, clean surface, lightly dusted with flour, roll the dough into a round disk approximately 12" wide.

Spread the soft butter down the center into a roughly 10"disk.

Fold the sides, enveloping the butter completely into a 5" 'package'. Seal any open edges. Cover in clingfilm and refrigerate for about an hour until firm.

Remove from the refrigerator and let it sit uncovered till slightly pliable. Roll into a rectangle roughly about 15"x5".

Fold in thirds like a book. Cover in clingfilm and refrigerate for about 2 hours.

Repeat the roll, fold and chill 3 more times.

Roll the laminated dough into a 20"x5" rectangle. Cut in half. Cover and refrigerate one half.

Roll out the other half to a rectangle 1/4" thick. Divide into three.

Roll each piece out into a rough square, and cut diagonally to get two triangles.

Repeat the same process with the refrigerated half.

Roll each triangle into a 'croissant', starting from the base of the triangle and working up to the tip. Stretch and tuck the tip under the croissant and bend the ends towards you.

Place the croissants on a baking tray at least 2 inches apart with the tucked end at the bottom.

Let it sit covered in a warm area to rise for about an hour or more. They should be all puffed up and plump.

Brush lightly with milk or egg wash.

Bake for 10-15 mins in a 475°F/250°C oven. Serve hot!