METHOD

Sift the flour.

Dissolve the yeast in the water add 1/2 cup of the flour and make a small ball of dough
Cut a cross on the top and drop into a large bowl of warm water.
Mix flour, salt, sugar, butter(50g) and milk.
When the yeast cake has risen to the surface of the water & is almost double its size, drain and mix into the dough.

Put the dough into a floured bowl, cover and leave overnight in the fridge or a cool place.

Roll out the dough into an oblong and dot 2/3 of it with the butter(50g), fold starting with the unbuttered 1/3 (making three layers), Turn so that one an open end faces away from you and roll out - repeat twice more, wrap in a cloth and leave in a cool place for 15 min - repeat the rolling twine more.
Roll the dough out 2,5 mm (1/8 in) thick, cut into triangles, roll up starting from the base, form into crescents, place on a greased baking sheet, cover with a cloth and prove for 15min.
Brush with beaten egg and bake in a hot oven 425F for 5min then reduce to 375F for 10min(until brown)

Serve hot with confection and butter.

1/2 Cup Flour (Bread-sifted)
1 t/sp.  Yeast granules (3 oz fresh) mix with 2-3Tb/sp. tepid water

1cup  Flour (Bread-sifted)
2 t/sp. salt
1Tb/sp. sugar
50g  butter
3Tb/sp. milk 
(as required to make moist dough)

50g  butter (set aside for rolling into pastry)

1 egg + tsp water (beaten together for brushing on pastry)