Croissants

Mix sugar, yeast, egg, water and milk and allow to stand for 5 minutes.

Add in the flour to form a soft dough.

Rub with oil then leave to rest in a sealed dish.  The dough will rise bout double its size in 2-3 hours.

Divide the dough into 3 pieces.

Roll out each piece of dough separately and grate a piece of butter over and stack into pile.

Fold the dough like for pastry and leave in the fridge for 15 mins.

Roll out into a big disk and cut into squares.

Form little croissants and place on greased tray.

Allow to rise until double in size.

Brush with egg and bake on 180°C until golden brown. About 20-30 minutes