For the dough
350 gr strong white bread flour
150 ml warm milk
25 gr softened butter
2 tablespoons caster sugar
2 tablespoons water
1 egg
1 ½ teaspoons easy blend dried yeast
1 teaspoon salt
175 gr softened butter
For the glaze
1 egg
1 tablespoon milk
Put the egg, flour, salt, sugar, butter and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into pliable dough. Knead on a floured board for 5 to 10 minutes until the dough is elastic and smooth, then cover and put the dough in a warm place, until it has nearly doubled in size.
When the dough has risen, place it on a floured surface and knead until it feels elastic. Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to a floured surface and roll it out into a rectangular shape, around 50x20 cm (about 20x8"). Separate the remaining butter (175 gr) into three portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough. Fold the dough into three parts, bringing up the bottom part of the dough, and then folding the top buttered part of the dough over.
Give the dough a half turn so that the open edges are now top and bottom and seal the edges with a rolling pin. Then take the rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again, the same size, and then continue as before, two more times. It is important to return the rolled dough to the fridge in between each rolling (about 30 minutes).
After the last rolling when all the butter is used, return the dough to the refrigerator to chill for another 30 minutes. Remove from fridge and roll into a big rectangle, cut it half lengthwise and divide each half into 6 triangles. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze. Let them rise for 30 minutes and bake, in a preheated oven, at 200˚C, for about 15 to 20 minutes until golden brown and puffy.
After the last rolling when all the butter is used, return the dough to the refrigerator to chill for another 30 minutes. Remove from fridge and roll into a big rectangle, cut it half lengthwise and divide each half into 6 triangles. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze. Let them rise for 30 minutes and bake, in a preheated oven, at 200˚C, for about 15 to 20 minutes until golden brown and puffy.
