Basic recipe for Croissant dough

For this recipe you will need,
500g of strong white flour

40g of sugar

10g of fast action dried yeast

1 large egg

125ml of milk

125ml of water

10g of salt 

200g of unsalted butter.

Mix all ingredients apart from the butter to form a soft but not sticky dough. Knead for 2 or 3 minutes then form into a ball and place in the fridge for a period of 8 hours. Take the butter and between two sheets of greaseproof paper, roll the butter out to form a flat squarish slab roughly a centimeter thick. Place this in the fridge.  
  

After 8 hours, take out the dough and roll it out to form a square, place the chilled butter in the middle of the square at an angle so that you have a corner of dough sticking out at each side of the butter which you then fold over to cover the butter. roll the dough "envelope" out in one direction only until double in size. Fold the dough in three and return to the fridge for an hour to chill. Repeat the rolling in one direction and folding another two times with an rest in the fridge in between each rolling out. The dough is now ready to form into either croissant shapes or Danish pastries.