KitKat Spread Croissants

In a large mixing bowl, combine the water and milk.

Add the yeast to the water and milk mixture and disperse evenly using a wooden or plastic spoon.

Add in the remaining ingredients and mix to form a shaggy dough

Allow to ferment at room temperature for 2 ½ hours.

Punch down and form a flat rectangle about 15 x 20 cm in size (or whatever size you prefer). Wrap in plastic wrap and refrigerate overnight

Using a rolling pin shape the butter into the shape of a rectangle.

Place the dough on a floured surface and roll out to twice the size of the butter.

Place the butter in the centre and fold over the side dough flaps to cover the butter (book-fold).

Cover and refrigerate for 30 minutes or until the dough reaches 12°C.

Using a rolling pin soften the butter by gently pressing on the dough

Roll lengthways to about 5 mm thickness, the complete another book fold. Repeat the process, cover and refrigerate for 1 hour. This process can be done up to 5 times.

After the folds are complete, place the dough on a floured bench

Roll into 5 mm thickness and cut out triangles with a base of between 10-12 cm depending on the size you prefer.

Spread a tablespoon of Kit Kat spread evenly over the triangle

Make an incision at the base of the triangle and roll it up so that the point of the triangle ends up on the top of the croissant.

Place on lined baking sheets and proof for 2 hours.

Brush with egg wash and bake at 215°C for 12-15 minutes.