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Croissants

1 tsp salt
1 tsp dried yeast
1 tsp granulated sugar
250 ml (8 fl oz) warm water
500 g (1 lb) strong white flour
25 g (1 oz) lard
250 g (8 oz) softened butter
1 beaten egg
beaten egg to glaze

Prepare the yeast and sugar with the warm water. Put the flour
and salt in a bowl, add then rub in the lard. Add the yeast liquid
and beaten egg and mix to form a smooth dough.

Knead until smooth. roll out to a 50*20 cm (20*8 in) rectangle,
keeping the edges straight.

Divide the softened butter into 3 equal portions. use 1 portion of
butter to dot the top 2/3 of the dough, leaving a narrow border
around the edges.

Fold up the bottom 1/3 of the dough and fold down the top 1/3 of
the dough. seal the edges with a rolling pin, then give the dough
a 1/4 turn. press lightly at intervals, then roll the dough out to
an oblong again.

Repeat with the next portion of butter. roll out the dough. dot
with the last portion of butter and fold the last portion of butter
and fold the dough in 1/3 again. cover with a tea towel and chill
for 30 min.

Repeat the rolling and folding 3 more times without adding any more
butter. cover the folded dough and chill again for 30 min.

Roll out the dough to a 50*30 cm rectangle on a lightly floured
surface, constantly patting in the edges to keep the shape. with
a sharp knife, trim the edges neatly, then cut the dough in half
lengthwise. cut each strip of dough into 3 equal-sized squares and
then cut each square in half diagonally to make 12 triangles.

Roll up each triangle, starting from the wide side and gently shape
into a crescent. Any filling should be added before rolling each
croissant. Put on ungreased baking sheets, cover and leave to rise
for about 30 min until doubled in size.

Brush with beaten egg. bake at 220 C (425 F, Gas mark 7) for about
15 minutes. Cool on a wire rack.

Makes 12.

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