Austrian Croissants / Monica's Breakfast Bread (Godkipferl)

I made these for brunch today and they were delicious!  They're lovely with a hot mug of chocolate or coffee, a great way to treat yourself on a cold day.

Makes 6

- 1kg strong white plain flour, plus extra for dusting
- 1tsp salt
- 2 x 7g sachets of fast-action dried yeast
- 500ml milk, lukewarm
- 15g caster sugar, plus extra for dredging
- 125ml vegetable oil
- 2 large eggs
- 1 egg yolk, beaten

How to:-
1.  Tip the flour into a mixing bowl with the salt and yeast.  Pour the lukewarm milk into a separate bowl and mix with the sugar and oil, then beat in the 2 large eggs.
2. Pour the milk mixture over the flour mix to form a soft dough with your hands.  Turn the dough out on to a lightly floured surface and knead for 5 minutes until smooth.  Return the dough to the bowl, cover with a tea towel and leave for 15 minutes.  Dust 2 non-stick baking sheets with flour.
3. Knock back the dough and divide into 6 pieces.  Take a piece of dough and cut it into 3.  Roll or stretch each of the 3 pieces into sausage shapes about 20-25cm long.  Pinch the 3 together at one end, then plait the strands and pinch together at the other end.  Repeat with the remaining 5 pieces of dough.
4. Shape each plait into a crescent shape, place them on the floured baking sheets and leave to rest for 5 minutes.  Preheat the oven to 180C / Gas Mark 4.
5. Brush the crescents with the beaten egg yolk and dredge them with caster sugar, then bake for 25 minutes until they are well risen and golden.  Take them out of the oven and check that the crescents are cooked by tapping the base - it should sound hollow.  Leave to cool on a wire rack before serving.

[Recipe: The Hairy Bikers' Big Book Of Baking by Si King and Dave Myers]