Mix water with sugar, and yeast. Add the rest of the ingredients and knead for 10 minutes.
Cover the dough and let it rise for 2 hours in warm place.
PREPARING BUTTER LAYER:
Cut the butter into cubes. Place the cubes aside each other to form a 4” square. Place a parchment paper on top and at the bottom of the butter squares. Gently and by using a rolling pin roll the butter to form an 8” square. Cover and place in the freezer to firm minimum 20 minutes.
FORMING THE CROISSANTS:
Flour the working surface and roll out the dough to 8”x12”. Fold from the 8” side to the middle of the dough, do the same with the other side. Now the dough should look like and open book.
Fold one-half over the other, it will look like a shut book. Cover and let rise for thirty minutes over the counter, then place in the fridge for another thirty minutes.
Flour the working surface, roll out the dough to 8”x12”, place the butter layer on one corner of the rolled dough. Fold the other side over the butter layer, it will look like a shut book.
Flour the dough and working surface with flour. Roll out the dough to 8”x12”. Fold the right corner to the middle and do the same with the left corner, now you have an open book like shape. Fold one-half over the other, cover, and refrigerate for 30 to 40 minutes.
Repeat the previous step.
Repeat the previous step but while folding the dough give it one more fold, and now the dough will look like a small square. Cover, and refrigerate for 30 to 40 minutes.
Flour the working surface and the dough, roll out the dough to 8”x12”, cut the dough into 6 equal triangles.
Make a small cut at the middle bottom of each triangle, around 1 inch. From the bottom roll up the triangle and try to keep it tight. Now place the croissant on the baking sheet that’s been lined with parchment paper keeping the seam under the croissant (this will prevent the croissant from opening while baking or proofing.)
Brush the croissants with the egg wash. Let it rise for two hours.
Preheat oven to 400F/200C.
Brush the croissants again very gently with the egg wash. Bake for 10 minutes. Lower the heat to 375F/190C and bake for 11 minutes.