Breakfast Croissants

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Ingredients

1 Tablespoon Dried Yeast
¼ cup warm water
1 Tablespoon J. Friend and Co honey
4 cups unbleached white flour
1 Tablespoon Olive Oil
¾ teaspoon salt
1 Tablespoon J. Friend and Co honey
1 cup tepid milk
100gm unsalted butter
Egg wash
J. Friend and Co honey to glaze

Method

Dissolve the first measure of honey in the warm water, add the yeast, and leave until bubbles form on the surface.
Measure the 3 cups of flour into a bowl; add the oil, salt and honey.  Add the dissolved yeast and milk and stir to combine.  Knead the dough, adding more flour if necessary until smooth and silky.  Set the dough aside to rise and when it has doubled in size punch down and wrap in plastic film and refrigerate for about an hour.  Take the butter and knead until pliable- form into a 12 cm square.  Roll the chilled dough into a 23 cm circle.  Place the butter in the centre and fold the edges of the dough over to seal.  Roll the dough on a floured surface into a 12cm x 35cm rectangle.  Fold like a business letter, rotate 90 degrees and roll out to the same dimensions and once again fold like a business letter.  Wrap and chill for an hour.  Repeat the rolling and turning twice more.  Wrap and rest for another half an hour, (or overnight if wanting to serve for breakfast).  Roll the dough into 12cm x 35 cm rectangle.  Cut the dough into three equal sized pieces.  Keep two of the pieces chilled while working the other.  Roll into a 12 cm square.  Cut the square into quarters diagonally.  Take each triangle and roll from the long side towards the opposite point.  Bend the two ends to make a crescent shape then repeat with the other two pieces of dough set the croissants on a greased baking tray to rise.  When they have doubled in size, (approximately 1 hour) brush lightly with an egg beaten with a tablespoon of water and place into a preheated 230C oven.  Bake for 10-12 minutes.  Remove from the oven.  Brush with warmed honey to glaze before serving! These croissants are absolutely delicious and definitely worth the wait!