Bakery Treats

Croissants recipe
1. Put flour, salt and sugar in a bowl.Put 300ml of cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
2. Put the butter in 2 sheets of some parchment. Using a rolling pin, roll it into a rectangle. Leave it to chill.
3. Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place butter in the centre of the dough.
4. Fold one side of the dough up and halfway over the butter.
5. Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
6. Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
7. Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.
8. The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. using a sharp knife or pizza cutter, trim the edges to neaten.
9. Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides. 10. Take each triangle in turn and pull the two corners at the base to stretch and widen it.