Dilute the yeast with a little warm water and mix with the flour, salt and sugar. Mix in a little water until the dough becomes pliable. Tip the dough out onto a floured surface and knead until elastic. Leave to refrigerate for 1 hour. Roll the dough into a rectangle, and lay it over 2/3rds of the dough. Bring the uncovered third of the dough into the centre, then fold the covered top third down. Turn the dough so the fold in on your right. Refrigerate for another hour.
Roll out the dough to the same size rectangle as before. Repeat the folding process, and refrigerate for a further hour. Repeat this process twice more, then leave the dough to rest, wrapped in cling film overnight. Roll out the dough to 3 mm and cut into 3 x 5 inch rectangles. Put a piece of chocolate orange at the short end of each rectangle and roll up into a parcel. Brush each one with egg wash, put on a lined baking tray and leave to rise for 2 hours. Bake the croissants for 20 minutes at 200c until golden brown, then remove and brush with apricot jam.
» Metric Converter