A labour of love, but worth every flaky layer.

Ingredients

• 500g strong white flour
• 10g salt
• 55g sugar
• 12g yeast
• 250g butter (for laminating)
• 300ml water

Instructions

1. Make the dough and chill overnight.
2. Bash the butter into a flat square.
3. Fold butter into dough and perform turns (lamination).
4. Shape into croissants and prove until wobbly.
5. Bake at 200C for 20 mins.