1kg strong white plain flour, plus extra for dusting
2 x 7g sachets of fast-action dried yeast
(if you don’t have the fast action yeast dissolve some in lukewarm milk first before adding it to the flour)
500ml milk (lukewarm)
15g caster sugar, plus extra topping
125ml vegetable oil
2 large eggs
1) Take a large mixing bowl and add the flour, salt and yeast.
2) Heat the milk until it’s lukewarm and then pour into a separate bowl and add the sugar, and oil, and then add the eggs.
3) Pour the ilk mixture into the flour mixture and mix together with your hands. Once the mixture has formed a soft dough turn out on to a lightly floured surface.
4) Knead for about 5 minutes.
5) Put the dough back into the bowl (with a little extra flour to stop it sticking), cover with cling film or a tea towel and leave for about 15 minutes, preferably in a warm place. In the mean time prepare two baking sheets with flour or baking paper.
6) After the 15 minutes, preheat the oven to 180oC/Fan 160oC, take the dough out of the bowl and knock it back on a lightly floured surface. Divide the dough into 6 pieces. Then divide each piece into three. Roll or stretch the three pieces into lengths of dough about 25cm long.
7) Pinch the end of the three lengths together and then plait the strands (move one over the other) and then pinch them together at the end. Curve slightly into a crescent shape and place on the floured baking sheet. Repeat this step with each batch of three pieces of dough.
8) Beat the egg yolk and then brush each of the crescents and sprinkle them with the caster sugar.
9) Bake for 25 minutes until they are golden. Leave to cool on a wire rack.