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1
Melt 75 grams butter and set aside the remainder at room temperature.
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2
Place the flour, salt, melted butter and water in a bowl or food mixer. Mix together to form a dough ball.
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3
Wrap in plastic film and refrigerate for 1-2 hours.
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4
Lay out the dough on a lightly floured surface and make 2 cuts in the shape of a cross. The dough will spread out to widen the cross shape.
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5
Place the butter in the center of the cross and fold over into a parcel with the butter in the center.
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6
Roll out to form a rectangle.
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7
Fold the dough into three from the short side to form three layers. Make a mark with the fingertip to signify the first folding. Refrigerate for 1 hour.
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8
Turn the dough 45 degrees and roll out and then fold in three again.
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9
Repeat this action 4 more times, and mark each folding with a fingertip.
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10
Roll the dough into a rectangle and cut out small triangles.
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11
Roll up each triangle from the widest side and shape into the croissant or half-moon.
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12
Preheat the oven to 200C and line a baking tray with parchment paper.
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13
Place the croissants, well spaced out, onto the baking tray and brush with beaten egg.
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14
Sprinkle with sesame seeds (optional).
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15
Bake for 15 minutes or until golden and crispy.
