Mini Croissants

Directions

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