1. Assemble the dry ingredients.
2. Cream the yeast and sugar with 2 fl. oz of warm water. Leave to stand until frothy.
3. Sift the flour and salt and rub in the butter.
4. Stir the yeast mixture into the flour mixture to form a dough.
5. Knead for 5 to 10 mins, then place in a lightly oiled bowl, turning once so that the oiled side is uppermost.
6. Cover and leave to rise in a warm place.
7. When the dough has doubled in bulk (1-2 hrs) turn out on to a lightly floured board and roll into a long rectangle around 1/2 inch thick.
8. Mark into thirds along the longer side.
9. Divide the butter into four.
10. Dot a quarter over the upper two thirds of the dough, leaving a 1/2 inch border around the edges.
11. Fold the unbuttered third of the dough towards the centre, then fold over the remaining buttered third to form a parcel.
12. Press the edges together to seal.
13. Place the dough in an oiled polythene bag and chill for 30 mins.
14. Repeat steps 3-6 three more times, until all the butter is incorporated. Chill the dough for 1 hour.
15. Roll out the dough on a lightly floured surface to a rectangle tin. Trim the edges.
16. Cut the dough in half lengthways and cut each half into 6 triangles.
17. Loosely roll up each triangle, starting with the base and finishing with the point underneath.
18. Curve the crescents and place on an ungreased baking tray.
19. Glaze with the beaten egg and milk, cover with oiled polythene and leave at room temperature for 1 hour until doubled in bulk.
20. Glaze again, then bake at 220 degree for 12-15 mins.

Makes: 12 croissants.