Day one: Add flour, butter, salt and milk powder into a mixing bowl. Mix until well combined and to a sand-like consistency.

In a pan, warm water, milk and sugar to about 35°C. Remove from heat and add dry yeast until dissolved. Set aside for five minutes to thicken and activate.

Add the wet and dry mixtures together and incorporate until a smooth dough is formed. Wrap in cling film and leave at room temperature for about 30 minutes.

Transfer to the fridge and leave overnight, or for 12 to 24 hours. (The longer the dough is in the fridge, the stronger the flavour).

Use a rolling pin to shape the softened butter between sheets of baking paper. Roll to a square about 1cm thick. Store in the fridge.

Day two: Remove the butter square from the fridge to soften slightly. Roll out the dough into a square slightly larger than your block of butter.

Place butter in the centre of the dough and fold the edges over to completely and evenly cover the butter.

Roll the dough block lengthways until 1cm thick. Fold into thirds (book turn). Complete 4 book turns, refrigerating between each turn to prevent the layers of butter from melting.

Wrap well and refrigerate.

Day three: Roll the dough into a rectangle about 1cm thick. Cut triangles about 9cm x 15cm. Roll the triangle shapes tightly from the base to the tip ensuring the tip is tucked underneath.

Place on a lined tray to proof the dough at room temperature. Cover with cling film. Leave croissants to proof until doubled in size (for 4 to 6 hours, depending on room temperature).

When croissants are almost doubled, heat the oven to 200°C. Glaze the croissants with egg wash.

Bake for 6 to 8 minutes at 200°C. Rotate the tray and drop the oven temperature to 175°C. Bake for a further 10 to 15 minutes until golden. Remove and cool slightly before eating.