Light and fluffy croissants

Put all of the ingredients in a mixing bowl and add water. Mix for 4 minutes at slow speed and 6 minutes at higher speed. Remove dough from the mixing bowl, cover it with plastic wrap and refrigerate for 1 hour.

Remove from the fridge and put dough on a lightly floured work surface. Using a rolling pin, roll the dough into a square then add the 250g butter to the centre of the dough.

Fold each corner of the dough onto the butter until it is evenly covered.

Roll the dough with a rolling pin and, when 5mm, fold in from one side to the centre and then from the other side on top of the folded dough. Place on a baking tray, cover and refrigerate for 30 – 45 minutes. Repeat the same process twice more.

Place the dough on a floured work surface and start rolling out to about 5mm thick. Using a sharp knife, cut out triangles and use a scale to weigh out 80g portions.

Roll the croissant with your hands. Place the croissants on a baking tray and leave to prove in a humid environment for 1 hour. Egg-wash the croissants and place in a preheated 230°C oven. Lower the temperature to 215°C as soon as you put them in the oven. Bake for 14 – 17 minutes (depending on oven) or until ready. When baked, leave to rest for 10 minutes. Bon appetit!