Pain au chocolat

Make the dough in a stand mixer. Combine the flour, salt, sugar and 20g softened butter. Dissolve the yeast in around 80ml tepid water, around 38C, not too hot or it will kill the yeast. Add 20g of beaten egg and the milk to the stand mixer bowl. Pour in the yeast-water mixture and turn on to a low speed with a dough hook attachment for approximately 5 mins until the dough comes together to form a rough ball. Increase the speed to medium-high and knead for a further 6-10 mins until the dough is smooth. The exact time will depend on your stand mixer.

Wrap the dough tightly and rest at room temperature for 10 mins. Unwrap and roll out the dough into a rectangle around 4mm thick, about 40 x 30cm. Wrap the dough rectangle and put in the freezer for 1 hr to rest or in the fridge overnight.

Meanwhile, on a sheet of baking parchment, shape the remaining 200g butter into a flat rectangle (about 20 x 30cm) using a rolling pin. It should be around half the length of your dough rectangle, but the same width. Put in the fridge until needed – you want it to be cold but flexible.