Traditional Buttery French Croissants for Lazy Bistro Breakfasts
Total Time 26hrs 20mins Prep 26 hrs Cook 20 mins   Ingredients
Nutrition     1. Preheat oven temperature to 200C/400F/Gas 6.
2. BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar,
1 oz butter and the yeast into your machine and select dough,
normal. This will mix, knead and prove the dough and takes about
an hour and a half depending on your machine.   3. BY HAND: Put
the egg, flour, salt, sugar, 1 oz 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 a pliable
dough. Cover and put the dough in a warm place, until it has
nearly doubled in size.   4. BUTTER DOUGH: Place the dough (both
from the bread machine and by hand) on a floured surface and
knead well until it feels elastic.Return the dough to the bowl,
cover and chill in the refrigerator for 1 hour. Return the
chilled dough to your floured work surface and roll it into a
rectangular shape