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1
Place the flour, yeast, sugar, and salt in a large bowl and make a well in the center.
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2
Add the water and stir make a soft dough.
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3
Knead on a floured surface for 8 minutes, until smooth and elastic Transfer to a buttered bowl, turn to coat, and cover with plastic wrap.
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4
Leave in a warm place for 1 hour, until doubled.
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5
Place the butter in a bowl.
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6
Work with your knuckles and fingers until malleable but cool.
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7
Roll out the dough on a floured surface to a 12 x 6in (30 x 15cm) rectangle.
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8
Shape the butter into a 6 x 5in (15 x 13cm) rectangle.
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9
Place on one side of the dough and fold the dough over to encase the butter, pinching the seams closed.
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10
Roll the dough into a 12 x 6in (30 x 15cm) rectangle.
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11
Fold the dough into thirds.
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12
Repeat the rolling and folding.
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13
Wrap and chill for 20 minutes.
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14
Roll out the dough on a floured surface to a 30 x 15cm (12 x 6in) rectangle.
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15
Fold the right third over to the center, then fold the left third over the top so you have 3 layers.
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16
Chill for 1 hour, until firm.
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17
Repeat the process (rolling and folding twice, with a 20-minute refrigerated rest) two more times.
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18
Wrap and chill for 424 hours.
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19
Line 2 baking sheets with parchment paper.
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20
Roll out the dough on a floured surface into a 14 x 14in (35 x 35cm) square.
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21
Cut into four 7in (18cm) squares.
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22
Cut each square diagonally into quarters to make 16 triangles.
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23
Gently pull and elongate the center point of each triangle.
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24
Roll up, ending with the center point on the top of the croissant.
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25
Place on the baking sheet, point facing up, curving the triangle into a crescent.
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26
Repeat with all the triangles, leaving space between them on the baking sheets.
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27
Cover with plastic wrap and leave in a warm place for 1 1/2 hours, until doubled.
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28
Preheat the oven to 450F (230C).
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29
Brush the croissants with the egg.
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30
Bake for 10 minutes.
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31
Reduce the temperature to 375F (190C) and bake for 10 minutes more, until golden.
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32
Cool on a rack.
