In a large mixing bowl, combine the flour, instant yeast, sugar, and a pinch of salt.

Make a well in the center and add the eggs and water. Mix until a rough dough forms.

Knead the dough on a floured surface for around 10-15 minutes until it becomes smooth and elastic. Form it into a ball.

Place the dough ball in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest and rise for about 1-2 hours, or until it doubles in size.

Lay out a piece of parchment paper and arrange the butter on it to form a square or rectangle.

Cover the butter with another piece of parchment paper and use a rolling pin to gently pound and shape the butter into a flat, even block about half the size of the parchment paper.

Place this butter block in the refrigerator to chill for at least 30 minutes.

Once the dough has risen, punch it down gently to release the air.

Roll out the dough on a floured surface into a rectangle that's roughly double the size of the butter block.

Place the chilled butter block in the center of the rolled-out dough.

Fold the dough over the butter, enclosing it completely. Pinch the edges to seal the butter inside.

Roll out the dough into a long rectangle, then fold it into thirds like a letter (this is called a single turn).

Wrap the dough in plastic wrap and refrigerate it for about 30-60 minutes to rest and chill.

Repeat this rolling and folding process two more times (for a total of three turns), chilling the dough between each turn.

After the final turn, roll out the dough into a large rectangle of about ¼ inch thickness.

Cut triangles from the dough and roll each triangle into a croissant shape, starting from the wider end and rolling towards the tip.

Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them.

Cover the croissants loosely with a kitchen towel and let them rise at room temperature for about 1-2 hours, or until they expand and become puffy.

Preheat the oven to the temperature specified in Paul Hollywood's recipe.

Once the croissants have risen, brush them lightly with beaten egg for a golden finish.

Bake in the preheated oven until they turn golden brown and sound hollow when tapped on the bottom. This usually takes around 15-20 minutes, but times can vary depending on your oven.

Allow the freshly baked croissants to cool on a wire rack for a few minutes before serving.

Enjoy the delicious, flaky croissants either warm or at room temperature.