1. In a mixing bowl, add all the dry ingredients and give it a quick mix.

2. Add in the wet ingredients (milk and water). Mix on low speed for 1 minute. (Kitchen Aid speed on 1)

3. Lift up the mixer nozzle, spread the butter on the dough. Continue mixing for 5 minutes on medium speed. (Kitchen Aid speed on 2) The dough will come together and dough will become soft and not sticky.

4. Remove the dough from the mixing bowl. Shape it into a ball. Place it in a zip lock bag. I strongly recommend a zip lock bag as it will be easy to shape into a rectangle. With a rolling pin, roll out the dough and roll out the air as well until the dough is evenly spread to a size about 8x10.5 inch. Seal the zip lock bag and fold it so that it gives you a 8x10.5 inch. This step is very helpful for the wrapping the butter and lamination. You’ll see what I mean in the later steps.

5. Refrigerate the dough for at least 12 hours or overnight.

6. Next, slice the butter about 5mm thick and weigh them to get 160g. Place the butter into a 6x9 inch plastic bag. If you do not have this size of plastic bag you can always use parchment paper or any plastic sheet by measuring the size.

7. Roll the butter evenly to give an even thickness. Seal up the plastic bag. The butter size now should give 6x8inch, just nice to match the dough size. You’ll know what I mean in later steps.

8. Refrigerate the butter together with the dough for 12 hours or overnight.

The next day…

1. Remove the zip lock bag from the dough. It's important that the dough is cold at low temperature, hence do not work too much on the rolling at this point. This was the reason why the initial rectangle shape preparation is important.

2. It’s important to flour the working table top before place the dough on it. Lightly flour the dough as well.

3. Remove the plastic bag from the butter. The butter must be cold but not too hard, and able to be bent, and that’s good to ease the lamination.

4. Place the butter in the middle of the dough length. Wrap the butter and seal the middle line by rubbing gently on the surface. You can also pinch to seal it.

5. Constantly check under the dough, making sure the dough is not sticking. Lightly flour the working top if needed.

6. Using a rolling pin, gently put some pressure against the dough from bottom to the top (length wise), the dough will eventually expand in length. Once that is done, gently roll the dough in length ways, up and down. Do not put too much pressure as you may break the dough and the butter will leak. Just roll evenly as you want the dough to be evenly thick.

7. Roll the dough to about 50-55cm in length, 4-5mm thickness. Trim slightly to tidy up the edges (top and bottom edge).

8. We are going to do a 3-fold. Pull the top and fold it to a quarter or less of the length. Then pull the bottom and fold to join the first fold. Then fold in half of the length. You’ll see total of 4 layers overlapping.

9. Wrap up the dough in cling film. Refrigerate for 1 hour.

After 1 hour…

1. Repeat the same process.

2. Flour the table top. Place the dough on the table top.

3. Using a rolling pin, gently put some pressure against the dough from bottom to the top (length wise).

4. Roll the dough to about 50-55cm in length, 4mm thickness. Trim slightly to tidy up the edges (top and bottom edge).

5. This time, we do a 2-fold. Pull the top and fold it to 2/3 of the length. Then pull the bottom and fold it up. You’ll see 3 layer overlapping.

6. Wrap up the dough in cling film. Refrigerate for 1 hour.

After 1 hour…

1. Roll out the dough to about 3-4mm thickness, about 48x25cm sheet.

2. Trim off the sides (length wise) to give you a straight line, about 24cm width.

3. Divide the length into 3 which will give about 11cm gap each.

4. Then take the middle of each gap and place a marking the other side.

5. With the markings, you’ll able to cut into isosceles triangles. (as shown in video)

6.  For each triangle, roll to expand in length and also to make the sheet slightly thinner.

7. Cut a slit at the bottom of the triangle, then roll it up using your palm.

8. Seal and fasten the end, and place the end facing down on the tray to prevent from opening.

9. Cover the croissant with a tea towel, and let it prove for about 2 hours or until the size increase to about 60% at least.

10. Gently brush the egg wash or the eggless egg wash on the surface.

11. Bake in preheated oven at 200°C/390°F for 10 min and at 190°C/375°F for another 10 min.

•  Croissant can be served hot or store in air tight container in room temp for 2 days, or store in freezer for up to one month.