* 6g dry yeast
* 500g bakers flour
* 50g caster sugar
* 24g powdered milk
* 8g salt
* 30g butter
* 350g water
* 250g butter
* 1 egg, beaten for glazing
* Roll 250g of chilled butter between two sheets of plastic wrap until it measures about 17 x 25cm rectangle. Chill for at least an hour.
* Add dough ingredients to Thermomix, mix quickly on Speed 5 for 5 seconds to bring together. Scrape down the sides of the bowl and then knead for 4 minutes. The dough should be shiny & elastic when it's finished.
* Turn the dough into a greased bowl, cover and refrigerate for about 30 minutes.
* Roll out the dough on a lightly floured surface until it is a 30cm square.
* Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the centre third.
* Fold the remaining third on top. Seal the edges and rest in the fridge for 30 minutes.
* Place the dough so that it's at right angles to the position you started with when you added the butter (you do this each time you roll out again - so that your rolling pin is parallel to the open edges of the dough - not the folded seam). Roll out into a 30cm square. Fold into thirds again, wrap with cling film and then refrigerate for another 30 minutes.
* Repeat this step twice more, making sure you rotate to a right angle each time. Wrap and chill after each rolling. After the final folding, chill for several hours or overnight.
* Roll the dough out into a 30cm square (you can go bigger if you want it to be a bit thinner - just make sure you keep it square). Cut the dough crosswise into thirds and then cut each third into thirds. Cut each small square diagonally to create two triangles.
* Roll each triangle loosely, starting from the side opposite the point. Curve the ends inwards to create crescent shape.
* Place on a tray, seam side down. Cover and prove somewhere warm for 30-50 minutes (until nearly doubled in size).
* Brush with the beaten egg and bake in preheated oven at 200º for 15-20 minutes until golden brown.