Croissants!

Bash your butter into a perfect rectangle.

Roll out dough to be as wide as the butter, and three times as long.



Fold butter inside dough.
Refrigerate for 30 mins. Press down on ends to seal, roll out. Repeat. Refrigerate for 30 mins. Repeat.


Roll out sheet of dough and divide into long triangles.
Stretch pieces slightly and roll up, only handling the ends, not the middle.

Let rise for a couple of hours in a warm place. Keep damp.


Brush with beaten egg and cook around 20mins -- start at 200c then drop to 160c.
Eat! Croissants you haven't cooked can be frozen for up to a week--put them in before rising, then allow a few hours to rise and defrost when you take them out.