Directions

1Put the flour, sugar and salt in a bowl. Make a well in the centre and add the yeast, crumbling fresh yeast if using. Mix with a little lukewarm milk, cover and leave for 20 minutes.

2Add 200 ml lukewarm water and the rest of the milk and mix together well. Turn out onto a floured surface and knead to a smooth dough. Return to the bowl, cover and chill for 20 minutes.

3Turn the dough out onto a floured surface and knead thoroughly again. Roll out to a rectangle measuring approx. 20x40 cm. Place the chilled Nuttelex between two sheets of grease-proof paper and use a rolling pin to roll it to a square measuring approx. 20x20 cm. Place in the centre of the dough and fold the bottom end up and the top end down to create layers. Roll out with the rolling pin. Dust with flour as needed throughout this process.

4Fold the bottom third of the dough up over the centre and fold the top third down likewise. Turn through 90°. Roll out again and repeat the folding process. Wrap in cling film and chill for approx. 20 minutes. Repeat the folding process twice more, chilling the dough for a further 20 minutes in between.

5Line a baking tray with grease-proof paper, and in addition cut out a template triangle measuring 20x20x15 cm.

6Roll out the dough to approx. 40x40 cm. Cut in half, place the template on top and cut out triangles. Roll up from the base and place on the baking tray. Cover and leave to rise for around 40 minutes.

7Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.

8Whisk the egg and brush over the croissants. Bake for approx. 15 minutes until golden brown.