l 1kg strong white plain flour, plus extra for dusting
l 1tsp salt
l 2 x 7g sachets of fast-action dried yeast
l 500ml milk (lukewarm)
l 15g caster sugar, plus extra for dredging
l 125ml vegetable oil
l 2 large eggs
l 1 egg yolk, beaten
l 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 two large eggs.
l 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 five minutes until smooth. Return the dough to the bowl, cover with a clean tea towel and leave to stand for 15 minutes. Dust two non-stick baking sheets with flour.
l Knock back the dough and divide it into six pieces. Take a piece of dough and cut it into three. Roll or stretch each of the three pieces into sausage shapes about 20-25cm long. Pinch the three together at one end, then plait the strands and pinch together at the other end. Repeat with the remaining five pieces of dough.
l Shape each plait into a crescent shape, place them on the floured baking sheets and leave to rest for five minutes. Preheat the oven to 180C/Fan 160C/Gas 4.
l 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.