Croissants

• 1 lb (450 g) strong plain flour
• 2 level teaspoons salt

Sift together the flour and salt into a basin, rub in the fat and hollow out the centre of the ingredients. Dissolve the fresh yeast in the warm water. If using dried yeast, dissolve the sugar in the hand-hot water and sprinkle in the dried yeast. Stir to mix, then leave to stand in a warm place until frothy.

Add the yeast mixture to the flour along with the lightly mixed egg. Mix to a