In a large bowl add all ingredients flour, yeast and sugar.
Add water and knead soft dough cover and leave for 40 - 45 minutes.
Roll out dough on counter with help of rolling pin.
Take a sharp knife and cut sides to make neat rectangular.
Now cut triangles.
Take one triangle and cut ½ inch on broad part of triangle and roll
Turn corners of roll give crescent shape.
Do same with all triangles and keep on baking tray. (No need to grease tray)
Allow to rest for about 30 minutes.
After proofing, beat one egg and brush egg on all croissants.
Bake at 200 C for 40 to 45 minutes.
Enjoy with jam or butter.