Cut the butter into cubes and keep cold.

Lightly beat the egg.

Grease the baking tray.

Lift the Cooking Chef head and fit the heat shield.

Fit the Spiral dough tool to the machine.

Add the first two items of Ingredients 1 (yeast, sugar) into the small bowl.

Add a little of the third item of Ingredients 1 (milk) into the bowl.

Leave for 3-4 minutes until foaming.

Attach the Cooking Chef bowl to the machine.

Add the next three items of Ingredients 1 (sugar, flour, salt) the Cooking Chef bowl, fit the splash guard.

Mix on speed Min for 1 minute until combined.

Add the yeast mixture and the rest of the milk into the Cooking Chef bowl.

Mix on speed 1 for 5 minutes until the mixture comes together.

Be careful not to over whisk.

Cover the bowl with a kitchen towel.

Prove in a warm place for 1 hour.

Once proved, transfer the dough to a lightly floured work surface.

Roll the dough out into a large rectangle.

Dot the whole dough surface with some of the remaining Ingredients 1 (chilled butter).

Cut the dough into squares and fold into three, from the top down.

Roll out again and dot with the remaining butter.

Fold into three again.

Place in the fridge to chill overnight.

Transfer the chilled dough to a lightly floured work surface.

Roll into a rectangle, approx. 45x15 cm.

Cut into equal long triangles.

Roll up from the base towards the point and curve into crescents.

Let rest for 1 hour.

Preheat the oven to 220ºC.

Brush each triangle with the beaten egg.

Place on the prepared baking tray.

Bake at 220ºC for 15 minutes or until golden.