Croissants worth waking up for...

Ingredients

150ml (1/4 pint) milk
25g (1oz) sugar
150ml 91/4 pint) water, at blood temperature
5g (1/4 oz) dried yeast
450g (1 lb) strong white flour
pinch of salt
275g (10oz) unsalted butter

Heat the milk and water to blood temperature and dissolve the sugar in it. Add the yeast and stir to dissolve.

In your Kitchen Aid bowl add flour and salt. With the k paddle mix in only 2oz of the butter. Add the yeast liquid to the flour mix. Knead until smooth, about 6-7 minutes on speed 1. Don't let the dough get too warm when mixing, 80oF is the Max.
Cover with cling film and rest in the fridge for 2 hours.

Using a rolling pin, role the remaining 8oz of butter into a thin layer between 2 pieces of grease proof or cling film.
After the 2 hours role out oyur dough into a rectangle. Place your butter layer on one half of the dough rectangle, leaving a 1 inch gap around the sides. Fold over the other side over the butter.

Roll the dough into another rectangle. Fold that rectangle into a book fold (bring one side in then fold the other side over that, like a book).
Try to keep the side aligned, it will give you a better end result.
Cover with cling wrap and rest for 30 minutes.

After the 30 minutes rest once again roll the dough into a rectangle. When rolling make sure the open ends are facing you. Fold your dough into the shape of a book again (3 folds). Rest in fridge again for 30 minutes.
Repeat this one more time, 3 times in total.

Roll the pastry 5mm (1/4 inches) thick, 35cm (14 inches) wide and as long a possible (around 55cm/22in).
Trim the edges to get nice clean lines. A pizza cutter is the best way to get clean lines)
Cut the pastry in half lengh ways. Then divide the strips into squares, then equilateral triangles. Each side about 15cm (6 inches).

Preheat the oven to 220oC/425oF.

Start at the base of the triangle and roll it as tightly as possible towards the tip. Place the croissants on a baking sheet with the small tip f the croissant tucked underneath ( if the tip is not underneath it will unravel while baking)
Egg wash the croissants and put in a warm spot for 45-1hr or when they have doubled in side. Be careful not to over proof.

Bake the croissants for 10 minutes at 420oF, then reduce the temperature to 180c/350oF for 10 minutes until golden brown.

Croissants maybe be filled with all kinds of things, from almond paste, cheese, garlic butter or chocolate etc.