CROISSANT

Main Dough
440g all purpose flour
1&1/2 tsp salt
280g milk (can replace 1/2 with water)
55g sugar
1 Tbsp instant yeast
30g butter

Other Ingredients:250g butter, cold & sliced for laminating (I used 150g)
egg wash, 1 egg yolk+1 tsp water

Method:
Day 1) 1) combine all ingredients in main dough, knead 3min
            2) shape into a disc & wrap with cling film, refrigerate overnight
Day2   3) slice butter & arrange in a square 17X17cm on a parchment 
            4) place another sheet of parchment on top, refrigerate the butter sheet
            5) remove dough from fridge, press &  & roll flat into a sheet 26X26cm
6) put butter sheet on the dough, bring in the 4 sides as if an envelope, press with palm of hands
7) carefully roll dough out from centre to 4 sides
8) fold in 3rds, as if a letter & refrigerate 1 hour 
9) take out from fridge & repeat the folding, refrigerate 1 hour
10) repeat proceedure for 3-4 times
Day 3 11) roll out dough to 20 X110cm. if dough resists, leave in fridge again
           12) divide dough to triangles, make a slit at base
           13) roll up from base & make a slight bend at the ends 
           14) apply egg wash, and allow to rise for 2 hours
           15) when ready to bake, egg wash the 2nd time
           16) bake in preheated oven 200'C for 20-25min

My Second batch

dated 02 Sept 2015