Recipe: Granary Croissants [edit]

Step 1

Combine the water with the evaporated milk, and then crumble in the fresh yeast, or stir in the dried yeast. Add the butter. Sift the flour with the salt in a large bowl, returning the grains from the sieve to the flour in the bowl. Rub the margarine into the flour until the mixture resembles breadcrumbs.

Step 2

Make a well in the centre of the flour, pour in the yeast mixture and mix thoroughly. Turn the dough on to a lightly floured surface and knead for 3 minutes. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for approximately 30 minutes until doubled in size.

Step 3

Turn half of the risen dough on to a lightly floured surface and roll into a circle about 5mm ( 1/4 inch) thick. Using a sharp knife, cut the dough into eight triangular segments. Working from the outside edge, roll each segment into the middle. Bend each piece into a crescent and place on a lightly oiled baking sheet. Cover with a tea towel and leave to double in size.

Step 4

Meanwhile preheat the oven to Gas Mark 5/190 C/375 F. Repeat the shaping process with the other half of the dough. Alternatively, leave the remaining dough covered in the refrigerator for up to 4 days and use when fresh croissants are required.

Step 5

When the croissants have doubled in size, glaze them with the milk and bake in the oven for 15-20 minutes until puffed and golden.