Take all the spices and combine them in a bowl and stir well or in jar and mix them. Store in an airtight container.
Combine the sugar and water into a saucepan and dissolve the sugar. Add the spice mix and stir for a few minutes, let the syrup simmer and thicken about 10 mins. Place in a sterilized jar.
Mix all of the ingredients together until fully combined, leave the butter at room temperature so it will be spreadable later.
Place the flour, sugar, powdered milk, salt. spice mix and softened butter in the bowl of a stand mixer fitted with a dough hook. Crumble in the yeast, making sure it does not touch the salt.
Knead at medium speed, gradually pouring in the water, until smooth, about 6 minutes. The dough should pull away from the sides of the bowl.
On a lightly floured work surface, flatten the dough into a rectangle. Cover with cling film and chill until firm, at least 2 hours.
Ten minutes before you begin working again, place the 250g of chilled butter in the freezer.On a lightly floured surface, roll out the chilled dough into a rectangle 6mm thick.
Dust the chilled butter with flour. Roll out the butter into a rectangle half the size of the dough. If the butter is soft, roll it out on a sheet of parchment paper that has been lightly dusted with flour.
Arrange the dough with a short side facing you. Place the butter on the bottom half of the dough.
Fold the top half of the dough over the butter to enclose it completely.
Rotate the dough clockwise 90 degrees, so that an open edge is facing you. Roll out the dough lengthwise into a rectangle 6mm thick.Fold up the bottom third of the dough so it covers one third of the dough.Fold down the top third to meet the edge.
Fold the entire dough in half to make a double turn. Press down lightly so it is smooth and even.
This makes 4 layers of dough.
Cover with plastic wrap and chill for 1 hour.
On a lightly floured surface, arrange the dough with an open side facing you and the closed side on the right.
Roll out again into a rectangle 6mm thick. Fold the dough in thirds, like a letter. There are now 3 layers of dough. Cover with plastic wrap and chill for 1 hour.
Arrange the dough on the floured work surface with an open edge facing you. Roll out the dough into a 40cm square 5mm thick.
Cut the dough in half to make 2 large rectangles. Drape 1 rectangle over a rolling pin and transfer it to a baking sheet. Cover with plastic wrap and chill.
Using a sharp knife cut the other rectangle into isosceles triangles with 5cm bases. Spread spiced butter on the triangles of dough using a pastry brush, don't go too near to the edge.
Roll up the croissants, starting at the base. Push gently from the corners, rolling toward the tip, tuck the tip underneath the croissant.
Line 2 baking sheets with parchment paper.
Arrange the croissants on the prepared baking sheets, spacing well apart, with the tips of the triangles tucked underneath so they do not unroll during baking.
Let rise in a warm place, not hotter than 30 degrees, until doubled in size, about 2 hours.
Preheat the oven to 180-190 degrees.
Lightly beat the whole egg in a cup with a fork.
Lightly brush the puffy croissants with the egg glaze.
Bake for 15 minutes, rotating the trays half-way through. Bake until golden.
While the croissants are baking, make the glaze. Sift the icing sugar into a bowl and mix it to a runny glaze (the consistency of single cream).
When the croissants are cooked, as soon as they come out of the oven brush them liberally with the glaze.
Leave them on the tray to cool before eating.