Dissolve the yeast in the milk. Put the flour, sugar and salt in the kitchenaid. Turn the power and mix with low speed. Add little by little the milk/yeast solution. Stop mixing when the dough loosens from the bowl. When the dough is too dry, add a little more milk. You do not want the dough to become too elastic. Cover the bowl and let the dough rise for about 1 hour, till the volume has doubled.

Knock back the dough by flipping it over with your hand to release the carbon gas, but do not overwork it. Cover the bowl again with cling film and place in the fridge for at least 4 hours, but not more than 8 hours. Knock back the dough in the bowl again, then transfer it to a lightly floured work surface.

Shape the dough into a ball and cut a 5cm deep cross in the centre. Roll out the 4 sides to make flaps. Bash the butter into a rectangle with the rolling pin and place it in the centre. Fold the flaps over the butter to envelope it completely. First turn – Lightly flouring the surface as necessary, roll the dough out to an 80cm x 30cm rectangle. Fold the rectangle into three. Wrap in cling film and chill for 30 minutes. Second Turn – Give the chilled dough a quarter-turn, roll out to a rectangle, fold again, wrap and chill as above. Third and final turn – Roll the dough out in the opposite direction from the previous turn to a rectangle and fold as before. Wrap in cling film and chill for at least 30 minutes (no more than 1 hour).

Lightly flour the work surface and roll out the dough (after its final turn) to a 65cm x 40 cm rectangle, 3mm thick. Lift it slightly off the work surface and flap to aerate it and prevent it from shrinking. Trim the four sides of the dough with a chef’s knife, then cut it in half lengthways to make two even sized bands. Using the template as a guide, cut the dough into triangles. Lay a dough triangle on the work surface with the base towards you. Use the knife to make a 2cm deep incision in the middle of the base, pull the 2 points of the bas slightly, then pull the point of the triangle. Roll up the triangle starting from the base and continue until you reach the point. (For a savoury croissant, lay a slice of ham at the base before starting to roll). Turn the points inwards to form a crescent. Repeat to make the other croissants as quickly as possible.

Place the croissants on a baking sheet, spacing them apart and lightly brush with egg wash, starting on the inside and working outwards so that the dough doesn’t stick together and prevent the croissants from rising properly. Put the baking sheets in a warm, preferably slightly humid place (at 25-30°C) and leave the croissants to rise for 1 hour until they have almost doubled in size. When they are nearly ready, preheat the oven to 170°C. Lightly brush the croissant with egg-wash again and bake for 12-14 minutes.