Bo's Breakfast Croissants

Ingredients

• 1 kg/2.2 lb strong white bread flour
• 450 g/1 lb Shetland Farm Dairies butter
• pinch Shetland sea salt
• 570 ml/1 pint water and milk mixed
• 2 sachets Easy Bake yeast
• 1 free range Shetland egg, for the egg wash

Method

1. Sift flour into a bowl, cut butter into small pieces, add pinch of salt, yeast and with a pallet knife cut in water and milk. This makes a horrible sticky mess but turn onto a lightly floured table and carefully knead to make a cohesive dough.
2. Shape mixture into a rectangle and roll out to approximately 30 cm x 20 cm (12" x 8"). Fold over the top third, fold up the bottom third, seal each side with the side of your hand, then put into a plastic bag and chill for 30 minutes.
3. Turn 90 degrees and roll again to another rectangle. Fold up bottom third and and seal with the side of your hand. Chill, as before, for 30 minutes. repeat two more times, chilling 30 minutes between each rolling. Return to plastic bag and refrigerate for an hour.
4. Remove from fridge and roll carefully into a big rectangle, 50 cm x 30 cm (24" x 12") cut in half lengthwise, divide each half into 12 triangles. Then, from the widest edge of the triangle, roll up tightly and place in a crescent shape on a tray.
5. Beat egg for the egg wash with care and egg wash the croissant. Make sure you don't go over the cut edge with the egg wash as this will stop them from riding properly. Freeze.
6. When frozen take off the tray and put into a plastic bag.
7. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight.
8. Put into a hot preheated 400°F/ 200°C/ Gas Mark 6 oven and bake for about 20 minutes until browned and risen.