Dough

1. Combine the flour, sugar, salt, and yeast in a large bowl, and mix to combine
2. Add the lukewarm water and milk to the flour mix until a shaggy dough forms
3. Transfer the dough to your work surface and knead for 5 minutes until it comes together
4. Add the softened butter and knead for another 5 to 10 minutes until the dough is supple and almost smooth
5. Grease a large bowl with oil and place the dough in the bowl
6. Cover with cling wrap and place it in the fridge to proof overnight, or a minimum of 6 hours

Butter Block

1. Fold a large sheet of baking paper into a 15 x 25cm (6 x 10") rectangle
2. Place the butter in the center of the baking paper and fold up the rectangle to enclose the butter
3. Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well
4. Place the butter in the fridge to set

Assembly

1. Remove your butter from the fridge and allow it to soften until a pliable consistency, you should be able to bend the block without it snapping
2. Remove your dough from the fridge, dust your work surface with flour and roll it out into a rectangle large enough to enclose your butter block (see illustrated image above)
3. Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough
4. Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm (8 x 24") rectangle
5. Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the center line, then fold in half (see illustration above)
6. Roll the dough out into a 20 x 40cm (8 x 16") rectangle, cover in cling wrap, and place in the fridge for 45 minutes
7. Remove from the fridge and roll it out into a 20 x 60cm (8 x 24") rectangle
8. Perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the center (see illustration above)
9. Cover in cling wrap and place in the fridge for 45 minutes
10. Remove from fridge and roll into a 30 x 40 cm (12 x 16") rectangle
11. Trim the edges and mark 10cm (4") intervals on one side of the rectangle
12. Mark 5cm (2") intervals on the other side of the rectangle
13. Using a ruler line up the first 10cm mark with the first 5cm mark, and slice with a sharp knife
14. Match that same 5cm mark with the next 10cm mark to cut out a triangle
15. Repeat until you have cut out 8 large triangles
16. Place the triangles on a baking tray and cover with cling wrap, place in the fridge to rest for 30 minutes
17. Once rested dust the excess flour off the triangles and roll from the wider end to the narrow end
18. Place the rolled croissants on a large lined baking tray, making sure the seam faces down
19. Allow them to proof in a cool room for 2 to 2 1/2 hours
20. The croissants are ready to be baked when they have expanded in size and have a slight wobble when the tray is shaken
21. Combine the cream and honey in a small bowl until well combined
22. Carefully brush the glaze onto the croissants
23. Preheat the oven to 200C/390F
24. Bake the croissants at 200C/390F for 2 minutes, then reduce the heat to 180C/350F and bake for a further 20 minutes, or until golden brown
25. Remove from the oven and cool for 15 minutes before enjoying!